Walnut-Onion Muffins
Ingredients
- 1 large onion, or more if needed to make 1 cup puree
- 1/2 cup melted unsalted butter
- 6 tablespoons sugar
- 2 extra large eggs
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups California walnuts, chopped coarse
- 1 1/2 cups all-purpose flour
Preparation
- Preheat the oven to 425°F and spray muffin tins with nonstick 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.