Vidalia-Cheddar-Pecan Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If Vidalia onions are not available where you live, substitute a sweet onion. Recipe is from Southern Living. Ingredients:
3/4 cup pecans, chopped |
3 tablespoons butter |
1 large vidalia onion, chopped (1 1/2 to 1/3/4 cups) |
2 1/2 cups baking mix |
1 1/2 cups cheddar cheese, shredded |
3/4 cup milk |
2 large eggs |
Directions:
1. Preheat oven to 350 degrees F.
2. Bake pecans in a single layer in a shallow pan 6-8 minutes or until lightly toasted and fragrant, stirring once halfway through.
3. 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.
4. Remove pecans from oven; increase oven temperature to 425 degrees F.
5. Combine baking mix and cheese in a large bowl; make a well in center of mixture.
6. Whisking together milk and eggs; add to cheese mixture, stirring just until moistened.
7. Stir in onion and pecans.
8. Spoon into lightly greased muffin pan, filling almost completely full.
9. Bake at 425 degrees F for 14-16 minutes or until golden.
10. Let cool in pan on a wire rack 2 minutes.
11. Remove from pan to wire rack and let cool 6-8 minutes.
12. Serve warm.
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