Onion-Walnut Muffins

  • Servings: MAKES 2 DOZEN
KEY: Fall, Winter, Baking, Christmas, Holiday Open House, Thanksgiving, American, Breads, Rolls & Muffins, Side Dishes, Fast, Make Ahead, Vegetarian

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  • 4 medium onions, peeled and quartered
  • 2 sticks (1/2 pound) unsalted butter, melted and cooled
  • 3/4 cup sugar
  • 4 extra-large eggs, lightly beaten
  • 1 tablespoon kosher salt
  • 1 tablespoon baking powder
  • 3 cups walnuts, coarsely chopped (3/4 pound)
  • 3 cups all-purpose flour

How to make this recipe

  1. Preheat the oven to 425° and spray two 12-cup muffin tins with nonstick vegetable cooking spray.
  2. In a food processor, pulse the onions until pureed. Transfer 2 cups 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 the prepared tins and bake for 20 minutes, or until the muffins are brown and a toothpick inserted in the center comes out clean.
  3. Let the muffins cool in the pan for 10 minutes, then unmold them on a wire rack and let cool.

Make Ahead

The muffins can be frozen for up to 1 week. Thaw completely and rewarm before serving.

Contributed By Photo © Lucy Schaeffer Published November 1996

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