Cheddar Onion Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. In a food processer, chop the onions and parsley together until minced, but not liquified.
  2. Remove from blender and set mixture aside.
  3. Without cleaning the food processor, add the cheese, egg, milk, sour cream, butter and sugar.
  4. Pulse a couple of times to blend well.
  5. Add the flour, baking powder, salt, paprika and cayenne.
  6. Process just until combined, do not overmix.
  7. Stir in the chopped onions and parsley.
  8. Spoon into prepared muffin tins.
  9. Bake in a preheated 400 degree oven for 20 minutes.

Reviews

(2)
Most Helpful

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!

msmia September 25, 2007

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.

evelyn/athens May 27, 2003

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