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Onion-Walnut Muffins




Source of Recipe


original by Paula Jacobson modified to GFCF by BL Olson


Recipe Introduction


A savoury twist on the standard breakfast fare. Makes 2 dozen standard sized muffins.


List of Ingredients




4 med onions, peeled and quartered
1/2 cup olive oil
3/4 c sugar
3 extra-large eggs, lightly beaten
1 tbsp kosher salt
1 tbsp baking powder
3 c walnuts (3/4 lb), coarsely chopped
3 c GF flour blend
1/4 flax seed meal

Recipe



Preheat the oven to 425 and spray two 12-cup muffin tins with nonstick vegetable cooking spray.

In a food processor, pulse the onions until pureed. Transfer 2 C. of the onion puree to a bowl and stir in the oil, sugar, and eggs.

One at a time, stir in the salt, baking powder, walnuts, and flour; mix thoroughly.

Spoon the batter into the prepared tins and bake for 20 minutes, or until the 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. The muffins can be frozen for up to one week.

Thaw completely and rewarm before serving.