Onion-Walnut Muffins Recipe info Category: Baked Goods / Muffins Rating: 0.00 Contributor: Megan2300

1 large onion, or more if needed to make 1 cup puree ½ cup melted unsalted butter 6 tablespoons sugar 2 extra large eggs 1½ teaspoons coarse salt 1½ teaspoons baking powder 1½ cups California walnuts, chopped coarse 1½ cups all-purpose flour|Preheat the oven to 425°F and spray muffin tins with non-stick spray. Peel onion, cut in quarters and puree fine in food processor. Measure puree and increase or decrease the amount to make 1 cup. Beat together butter, eggs and sugar and add pureed onions. Stir in remaining ingredients in the order given and mix batter thoroughly. Fill muffin tins almost full. Bake muffins 20 minutes or until they are puffed and well browned. Serve warm. Yield: 20 muffins Recipe Courtesy of Chef Waldy Malouf of Beacon Restaurant, New York City, on behalf of the Walnut Marketing Board Preheat the oven to 425°F and spray muffin tins with non-stick spray. Peel onion, cut in quarters and puree fine in food processor. Measure puree and increase or decrease the amount to make 1 cup. Beat together butter, eggs and sugar and add pureed onions. Stir in remaining ingredients in the order given and mix batter thoroughly. Fill muffin tins almost full. Bake muffins 20 minutes or until they are puffed and well browned. Serve warm. Yield: 20 muffins Recipe Courtesy of Chef Waldy Malouf of Beacon Restaurant, New York City, on behalf of the Walnut Marketing Board Like this recipe? Click here for more great recipe sites (Opens in a new window)

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