Grease the muffin mold, cut out 12 circles from the cake batter that fit into the muffin mold and are slightly higher than the edge of the mold. Chop the onions and sauté with the bacon for about 10 minutes. Then pour the onion and bacon mixture into the muffin tins (about 1-2 tablespoon per muffin). Whisk the eggs with the cream and season with salt, pepper and nutmeg. Pour the icing over the onions so that they are not completely covered and nothing runs over the edge of the pan.
Now push the tray into the preheated oven and bake at 180 ° C for about 25-30 minutes.
The onion tartlets can be eaten warm and, best of all, drink a glass of new wine, but they also taste great cold.
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