Vidalia Onion Shallot Double Cheese Muffins Recipes

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.

Steps:

• Set oven to 350 degrees (second-lowest oven rack).
• Grease 12 muffin tins.
• Set aside 1/4 cup grated cheese.
• In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
• In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
• Divided between the muffin tins.
• Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
• Bake for about 25 minutes or until the muffins test done.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine milk, melted butter, egg& cayenne.
• In a second bowl, sift together flour, baking powder, sugar& salt.
• Stir in cheese.
• Add flour mixture to milk mixture and stir batter until it is just combined.
• The batter should be lumpy.
• Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full.
• Bake 20- 25 minutes.

Steps:

• In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.