Onion Muffins Recipes

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.

Steps:

• In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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.

Steps:

• Preheat oven to 375 degrees F.
• Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Steps:

• Set oven to 350 degrees (second-lowest oven rack).
• Grease 12 muffin tins.
• Set aside 1/4 cup grated cheese.
• In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
• In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
• Divided between the muffin tins.
• Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
• Bake for about 25 minutes or until the muffins test done.

Steps:

• Preheat the oven at 200°C and grease muffin pans, set aside.
• In a small pan melt one tablespoon of butter and then add onions and cook until soft.
• Mix beaten egg and milk together, set aside.
• In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
• Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
• Half fill prepared muffin pans with mixture.
• Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
• Cover each muffin with remaining mixture until pans are three quarters full.
• Sprinkle with remaining grated cheese.
• Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.

Steps:

• In a large bowl, combine the flour, baking powder, salt, paprika and sugar.
• In another bowl, beat together the egg, milk, sour cream and melted butter.
• Add the egg mixture to the flour and fold together lightly.
• Add cheese, parsley and onion and mix in gently.
• Spoon batter into greased or paper lined muffin tins.
• Bake for 20 minutes in a preheated 400 degree F.
• oven.
• Serve warm out of the oven for the best flavor.

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.