Vidalia onion muffins
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg |
| ⅓ | cup | Vegetable oil |
| ¾ | cup | Milk |
| 1 | cup | Self-rising flour |
| 1 | cup | Old-fashioned rolled oats |
| ¼ | cup | Sugar |
| ½ | cup | Chopped Vidalia onion |
| ¾ | cup | Grated extra-sharp Cheddar |
| ⅓ | cup | Chopped pecans |
Directions
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 ⅛ 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 <nlberry@...> on Sep 25, 1997
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