Vidalia Onion Muffins
- 1 lg Egg
- 1/3 c Vegetable oil
- 3/4 c Milk
- 1 c Self-rising flour
- 1 c Old-fashioned rolled oats
- 1/4 c Sugar
- 1/2 c Chopped Vidalia onion
- 3/4 c Grated extra-sharp Cheddar
- 1/3 c Chopped pecans
In a large bowl whisk together the egg, oil and milk; add the flour, oats
and the sugar; and stir the mixture until it is just combined. Fold in the
onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup
muffin tins (gem tins), and bake the muffins in the middle of a preheated
400 degree oven for 15-20 minutes, or until they are golden. Turn the
muffins out onto racks and serve them warm or at room temperature. Makes 36
muffins.
Source: Gourmet Magazine Posted on Genie C03 T18 M595 by GARLIC.QUEEN
[Peggy-GQ] on Feb/22/92 MM by Cathy Svitek
Posted to MC-Recipe Digest V1 #805 by Nancy Berry on
Sep 25, 1997
and the sugar; and stir the mixture until it is just combined. Fold in the
onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup
muffin tins (gem tins), and bake the muffins in the middle of a preheated
400 degree oven for 15-20 minutes, or until they are golden. Turn the
muffins out onto racks and serve them warm or at room temperature. Makes 36
muffins.
Source: Gourmet Magazine Posted on Genie C03 T18 M595 by GARLIC.QUEEN
[Peggy-GQ] on Feb/22/92 MM by Cathy Svitek
Posted to MC-Recipe Digest V1 #805 by Nancy Berry
Sep 25, 1997
