Mash Onion Muffins Recipes

SWEET ONION MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs, onion and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts., Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ONION MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

ONION GRAVY FOR BRITISH BANGERS AND MASH

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

TRUE BANGERS AND MASH WITH ONION GRAVY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
• Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

TRIPLE CHEESE & ONION MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
• Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

ONION MUFFINS

Steps:

• Mix dry ingredients in bowl.
• In another bowl, beat eggs, onion, and butter.
• Stir into dry ingredients just until moistened.
• Fill muffin cups 3/4 full.
• Bake at 400°F for 25 minutes.

GREEN ONION MUFFINS

Steps:

• In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

ONION CHEESE MUFFINS

Steps:

• Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm.

GARLIC-ONION DINNER MUFFINS

Steps:

• Heat oven to 400°F.
• In a large bowl, mix flour, baking powder, salt and sugar.
• In a small bowl, mix together egg, milk, garlic and onion.
• Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
• Mix together using as few strokes as possible.
• DO NOT OVER BEAT--the batter should have small lumps in it.
• Pour into 12 paper-lined muffins tins, filling about 2/3 full.
• Bake 20 minutes or until muffins begin to turn golden on top.
• Test for doneness with a toothpick which should come out clean.
• Remove from tins and cool slightly before serving.

MASHED POTATO MUFFINS

Steps:

• In a small bowl, combine bran and milk; let stand for 10 minutes. Combine dry ingredients and set aside. , In a bowl, cream butter and brown sugar until light and fluffy. Add the egg, potatoes and bran mixture; beat until smooth. Stir in dry ingredients and raisins just until moistened. Spoon into 12 greased muffin cups. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean.

MASHED POTATO MUFFINS

Steps:

• Place the potatoes in a large saucepan and cover with water.
• Bring to a boil.
• Reduce heat and cover and cook for 20-25 minutes or until tender.
• Drain and place potatoes in a large mixing bowl.
• Add the milk, butter and salt.
• Mash until light and fluffy.
• Fold in the sour cream, ricotta cheese, egg and onions.
• GENEROUSLY coat six muffin cups with nonstick cooking spray.
• Fill with potato mixture and smooth tops.
• Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
• Cool for 5 minutes.
• Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.

MASH & ONION MUFFINS

Steps:

• Preheat oven to 180°C/160°C fan forced.
• Lightly grease a 6-hole Texas muffin tray.
• Place potato, eggs and butter in a mixing bowl. Gradually add milk and mix, using a fork to break up lumps, until combined. Season with salt and black pepper. Stir in onion and dill. Stir in flour until just moistened (do not overmix). Spoon into prepared tray, filling almost full.
• Bake for 30-35 minutes or until muffins are cooked when tested with a skewer.
• Serve warm.