Vidalia Cheddar Pecan Muffins Recipes
VIDALIA MUFFINS
These slightly sweet onion muffins are a snap to make and are great when served with homemade stew or soup. I hope this recipe becomes a favorite with your family as much as it has with mine.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, oats and sugar. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese and onion. , Fill greased muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 176mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
VIDALIA MUFFINS
These slightly sweet onion muffins are a snap to make and are great when served with homemade stew or soup. I hope this recipe becomes a favorite with your family as much as it has with mine.
Provided by Allrecipes Member
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, oats and sugar. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese and onion. Fill greased muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 18 g, Cholesterol 24.1 mg, Fat 9.7 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 188.9 mg, Sugar 5.3 g
VIDALIA MUFFINS
These slightly sweet onion muffins are a snap to make and are great when served with homemade stew or soup. I hope this recipe becomes a favorite with your family as much as it has with mine.
Provided by Allrecipes Member
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, oats and sugar. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese and onion. Fill greased muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 18 g, Cholesterol 24.1 mg, Fat 9.7 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 188.9 mg, Sugar 5.3 g
VIDALIA ONION & SHALLOT DOUBLE CHEESE MUFFINS
Make and share this Vidalia Onion & Shallot Double Cheese Muffins recipe from Food.com.
Provided by Baby Kato
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Grease muffin tin and set aside.
- Saute onions and shallots in butter until clear, then cool until needed.
- Mix cheddar and jarlsberg cheeses together.
- In a large bowl add biscuit mix, 1/2 the cheese blend, and salt. Stir to blend.
- Add egg and milk together, stir and slowly add to the biscuit mix.
- Next add the sauted onions and shallots to the biscuit mix. Stir gently just to moisten.
- Fill the greased muffin tins 1/2 to 3/4 full, sprinkle the tops with the remaining cheese blend.
- Drizzle the melted butter overtop and sprinkle with cayenne pepper.
- Bake in a 400 degree oven for 20 minutes or until done when tested.
- Makes 10 - 12 muffins depending on size.
Nutrition Facts : Calories 156.3, Fat 9.5, SaturatedFat 5, Cholesterol 35.5, Sodium 307.6, Carbohydrate 12.4, Fiber 0.5, Sugar 3.2, Protein 5.3
VIDALIA-CHEDDAR-PECAN MUFFINS
If Vidalia onions are not available where you live, substitute a sweet onion. Recipe is from Southern Living.
Provided by CookingONTheSide
Categories Quick Breads
Time 30m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Bake pecans in a single layer in a shallow pan 6-8 minutes or until lightly toasted and fragrant, stirring once halfway through.
- Meanwhile, melt 3 T butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onions, and saute 6-8 minutes or until onion is tender and begins to caramelize.
- Remove pecans from oven; increase oven temperature to 425 degrees F.
- Combine baking mix and cheese in a large bowl; make a well in center of mixture.
- Whisking together milk and eggs; add to cheese mixture, stirring just until moistened.
- Stir in onion and pecans.
- Spoon into lightly greased muffin pan, filling almost completely full.
- Bake at 425 degrees F for 14-16 minutes or until golden.
- Let cool in pan on a wire rack 2 minutes.
- Remove from pan to wire rack and let cool 6-8 minutes.
- Serve warm.
Nutrition Facts : Calories 263.7, Fat 17.7, SaturatedFat 6.8, Cholesterol 60.4, Sodium 446.7, Carbohydrate 19, Fiber 1.4, Sugar 3.9, Protein 7.8
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