Onion-Walnut Muffins
- Yield: 20 pieces
- Prep: 20 mins
- Cook: 20 mins
Ingredients
- 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
Instructions
-
Preheat the oven to 425F 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.
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%