Onion Walnut Muffins

Preheat oven to 425 degrees; spray one 12-cup muffin tin with cooking spray. In a food processor, pulse the onions until pureed. Transfer 1 cup of the onion puree to a bowl and stir in the butter, sugar and eggs. One at a time, stir in the salt, baking powder, walnuts and flour; mix thoroughly. Spoon the batter into prepared tin and bake for 20 minutes, or until muffins are brown and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then unmold them on a wire rack and let cool.


	\| home \| back to Muffins \| Onion Walnut Muffins 2 medium onions, peeled and quartered 1 stick unsalted butter, melted and cooled 1 1/2 c walnuts, chopped 1/2 c sugar 2 eggs, lightly beaten 1/2 tbs salt 1/2 tbs baking powder 1 1/2 c all purpose flour Preheat oven to 425 degrees; spray one 12-cup muffin tin with cooking spray. In a food processor, pulse the onions until pureed. Transfer 1 cup of the onion puree to a bowl and stir in the butter, sugar and eggs. One at a time, stir in the salt, baking powder, walnuts and flour; mix thoroughly. Spoon the batter into prepared tin and bake for 20 minutes, or until muffins are brown and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then unmold them on a wire rack and let cool.