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Savory: Onion - Walnut Muffins

Source of Recipe

Food & Wine November 1996


Recipe Introduction

These muffins go great with soup or as a bread substitute. For an extra special treat, throw in some crumbled Gorgonzola along with the walnuts before baking.

List of Ingredients

4 medium onions - quartered
1 cup butter - melted and cooled
3/4 cup sugar
4 large eggs - lightly beaten
1 tablespoon salt
1 tablespoon baking powder
3 cups walnuts - coarsely chopped
3 cups flour



Recipe

Preheat the oven to 425 degrees F. Spray 2 -12 cup muffin tins with cooking spray.

In a food processor, pulse the onions until pureed. Transfer two cups of the onion puree to a bowl and stir in the butter, sugar, and eggs. Stir in the salt. Stir in the baking powder. Stir in the flour, mix until you have a smooth batter. Stir in walnuts.

Spoon the batter into prepared muffin tins and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 10 minutes. Invert from mold and serve.

The muffins can be frozen for up to one week.