Cheddar Onion Muffins
"This hearty muffin is good for breakfast, lunch or dinner. I can make them quickly when I don't have any bread or rolls on hand; and we especially enjoy them hot from the oven with soups or stews."
photo by msmia
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 1 cup grated cheddar cheese
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup sour cream
- 1⁄3 cup melted butter
- 2 tablespoons sugar
- 1⁄2 cup onion
- 1⁄4 cup fresh parsley
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1 pinch cayenne pepper
directions
- In a food processer, chop the onions and parsley together until minced, but not liquified.
- Remove from blender and set mixture aside.
- Without cleaning the food processor, add the cheese, egg, milk, sour cream, butter and sugar.
- Pulse a couple of times to blend well.
- Add the flour, baking powder, salt, paprika and cayenne.
- Process just until combined, do not overmix.
- Stir in the chopped onions and parsley.
- Spoon into prepared muffin tins.
- Bake in a preheated 400 degree oven for 20 minutes.
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Reviews
-
Wonderful muffins! The first time I’ve used a recipe and not felt a need to tweak it a little. They come out perfect every time (have made them multiple times since discovering the recipe a couple of months ago) and passed the recipe on to several friends. These muffins are now my kids’ reliable favorites and a brunch staple. Simply awesome! -
I would add even more cheese next time. -
I used this recipe as a guideline but made too many substitutions & alterations (tofu sour cream w/ dill, soy milk, 1/2 cheddar & 1/2 mozzarella and different amts of parsley & onion) to give a meaningful rating. That said, the texture was good & I will definitely make again w/ additional alterations. Thanks for an inspiring recipe! -
These were tasty, but a bit too oniony. Next time I make them, I'll reduce the amount to 1/4 cup and use green onions. I also added 1/2 cup of boiled ham to the recipe.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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