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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 1 lg. onion,
- 1 cup puree
- 1/2 cup melted unsalted butter
- 6 tbsp. sugar
- 2 extra lg. eggs
- 1-1/2 tsp. coarse salt
- 1-1/2 tsp. baking powder
- 1-1/2 cup California walnuts, chopped coarse
- 1-1/2 cup all-purpose flour
Method
- Preheat the oven to 425F and spray muffin tins with non-stick spray.
- Peel onion, cut in quarters and puree fine in food processor.
- Measure puree and increase or decrease the amount to make 1 cup.
- Beat together butter, eggs and sugar and add pureed onions.
- Stir in remaining ingredients in the order given and mix batter thoroughly.
- Fill muffin tins almost full.
- Bake muffins 20 minutes or until they are puffed and well browned.
- Serve warm.
- Recipe Courtesy of Chef Waldy Malouf of Beacon Restaurant, New York City, on behalf of the Walnut Marketing Board
