2 large eggs

1/3 cup canola oil, plus 2 teaspoons, divided

1 small yellow onion, diced

Pinch of sugar

1 medium mildly sweet apple (such as Fuji), peeled and shredded

1 cup cooked, mashed butternut squash

1- 1 1/2 tablespoons minced fresh herbs, such as rosemary and sage

3/4 cup shredded sharp Cheddar cheese

1/2 cup coarsely chopped toasted walnuts

1. Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

2. Combine flours, baking soda, salt and black pepper in a large bowl and stir well.

3. In a separate bowl, combine milk, honey, eggs and 1/3 cup oil and whisk well.

4. In a small skillet over medium-low heat, warm 2 teaspoons oil. Add onions and sprinkle with a pinch of sugar. Cook for 7 to 8 minutes, or until tender and lightly caramelized. Remove from heat.

5. Add the dry ingredients to the wet ingredients. Whisk until combined. Fold in onions, apples, squash, herbs, Cheddar and walnuts.

6. Spoon the batter evenly into the into 12 muffin cups. Bake for 18 to 20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

(Susan Russo is a freelance food writer in San Diego, Calif. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)