Onion-Walnut Muffins

  • Yield: 20 pieces
  • Prep: 20 mins
  • Cook: 20 mins


1large onion, or more if needed to make 1 cup puree
1/2cup melted unsalted butter
6tablespoons sugar
2-- extra large eggs
1-1/2teaspoon coarse salt
1-1/2teaspoon baking powder
1-1/2cup California walnuts, chopped coarse
1-1/2cup all-purpose flour


  1. Preheat the oven to 425F and spray muffin tins with non-stick spray.

  2. Peel onion, cut in quarters and puree fine in food processor.  Measure puree and increase or decrease the amount to make 1 cup. 

  3. Beat together butter, eggs and sugar and add pureed onions.  Stir in remaining ingredients in the order given and mix batter thoroughly. 

  4. Fill muffin tins almost full.  Bake muffins 20 minutes or until they are puffed and well browned. 

  5. Serve warm. 


Excerpted from The Hudson Valley Cookbook by Chef/Co-Owner Waldy Malouf of Beacon Restaurant in New York City

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 3
  • Fat 11g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2g
  • Cholesterol 30mg
  • Sodium 190mg
  • Potassium 70mg
  • Carbohydrate 13g
  • Fiber 1g
  • Sugars 4g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 4%