SWEET ONION MUFFINS
These savory muffins are wonderful alongside any main dish and also make a great snack warm or cold. It's hard to stop eating them. I've been cooking for 60 years, and this recipe from my niece is one of my favorites. -Mildred Spinn, Cameron, Texas
Provided by Taste of Home
Time 30m
Yield 3 dozen mini muffins or 1 dozen regular muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs, onion and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts., Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
VIDALIA ONION & SHALLOT DOUBLE CHEESE MUFFINS
Make and share this Vidalia Onion & Shallot Double Cheese Muffins recipe from Food.com.
Provided by Baby Kato
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Grease muffin tin and set aside.
- Saute onions and shallots in butter until clear, then cool until needed.
- Mix cheddar and jarlsberg cheeses together.
- In a large bowl add biscuit mix, 1/2 the cheese blend, and salt. Stir to blend.
- Add egg and milk together, stir and slowly add to the biscuit mix.
- Next add the sauted onions and shallots to the biscuit mix. Stir gently just to moisten.
- Fill the greased muffin tins 1/2 to 3/4 full, sprinkle the tops with the remaining cheese blend.
- Drizzle the melted butter overtop and sprinkle with cayenne pepper.
- Bake in a 400 degree oven for 20 minutes or until done when tested.
- Makes 10 - 12 muffins depending on size.
Nutrition Facts : Calories 156.3, Fat 9.5, SaturatedFat 5, Cholesterol 35.5, Sodium 307.6, Carbohydrate 12.4, Fiber 0.5, Sugar 3.2, Protein 5.3
VIDALIA-CHEDDAR-PECAN MUFFINS
If Vidalia onions are not available where you live, substitute a sweet onion. Recipe is from Southern Living.
Provided by CookingONTheSide
Categories Quick Breads
Time 30m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Bake pecans in a single layer in a shallow pan 6-8 minutes or until lightly toasted and fragrant, stirring once halfway through.
- Meanwhile, melt 3 T butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onions, and saute 6-8 minutes or until onion is tender and begins to caramelize.
- Remove pecans from oven; increase oven temperature to 425 degrees F.
- Combine baking mix and cheese in a large bowl; make a well in center of mixture.
- Whisking together milk and eggs; add to cheese mixture, stirring just until moistened.
- Stir in onion and pecans.
- Spoon into lightly greased muffin pan, filling almost completely full.
- Bake at 425 degrees F for 14-16 minutes or until golden.
- Let cool in pan on a wire rack 2 minutes.
- Remove from pan to wire rack and let cool 6-8 minutes.
- Serve warm.
Nutrition Facts : Calories 263.7, Fat 17.7, SaturatedFat 6.8, Cholesterol 60.4, Sodium 446.7, Carbohydrate 19, Fiber 1.4, Sugar 3.9, Protein 7.8
VIDALIA CORNBREAD (PAULA DEEN)
Make and share this Vidalia Cornbread (Paula Deen) recipe from Food.com.
Provided by KaraRN
Categories Breads
Time 38m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Spray 8-inch square baking pan with vegetable oil cooking spray.
- In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
- These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.
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