Sweet Onion Muffins
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | cup |
sweet vidalia onions
chopped |
|
| ¾ | cup |
milk
|
|
| ¾ | cup |
cheddar cheese, very old, sharp
grated |
|
| 1 | cup |
self-rising flour
|
|
| ⅓ | cup |
pecans
chopped |
|
| 1 | cup |
rolled oats
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 59 | ml |
sugar
|
|
| 79 | ml |
vegetable oil
|
|
| 118 | ml |
sweet vidalia onions
chopped |
|
| 177 | ml |
milk
|
|
| 177 | ml |
cheddar cheese, very old, sharp
grated |
|
| 237 | ml |
self-rising flour
|
|
| 79 | ml |
pecans
chopped |
|
| 237 | ml |
rolled oats
|
|
Directions
In a large bowl whisk together the egg, oil and milk.
Add flour, oats, and sugar.
Stir the mixture until it is just combined.
Fold in the onion, cheese, and pecans.
Spoon mixture onto buttered muffin tins, and bake in preheated 400℉ (200℃) oven for 15 to 20 minutes, or until golden.
Turn the muffins out onto racks.
