Vidalia Cheddar Pecan Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

Steps:

• Preheat the oven to 350°F.
• Coarsely grate the cheddar cheese, and transfer it to the bowl of an electric mixer fitted with the paddle attachment. Cut the two sticks of butter into sixteen pieces, and scatter the pieces over the cheese. Let the cheese and butter soften. Place the pecans in one layer on a baking sheet, and toast them in the oven until they are a shade darker and fragrant, 7 to 8 minutes. While the nuts are still warm, transfer them to a medium bowl and toss with the remaining tablespoon of butter (the hot nuts will melt the butter) and salt to taste. Cool the nuts completely, then finely chop.
• Add the chopped pecans, flour, a pinch of salt, cayenne, and black pepper to the bowl of the mixer, and beat the ingredients at medium speed until the mixture pulls together into a dough, about 2 minutes.
• Divide the dough into eight pieces. On a sheet of waxed paper, roll each piece of the dough into a log 1 inch in diameter, and wrap the logs tightly in waxed paper and foil. Chill the logs for at least 8 hours and up to 1 week. The dough will keep frozen for 2 months.
• Preheat the oven to 350°F.
• Working with one log at a time, cut the log crosswise into 1/8-inch-thick slices, and arrange the slices 1/2 inch apart on parchment-lined baking sheets. Bake the crisps in batches until they are golden and just firm to the touch, 10 to 12 minutes. Cool the wafers on the baking sheet. Stored in an airtight container at room temperature, the wafers will keep for up to 4 days.

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.

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.