Food & Drink

Onion-Walnut muffins

Makes: 20 muffins


1 large onion, or more, to make 1 cup purée

½ cup melted unsalted butter

6 tablespoons sugar

2 extra-large eggs

1½ teaspoons coarse salt

1½ teaspoons baking powder

1½ cups California walnuts, chopped coarse

1½ cups all-purpose flour


Preheat oven to 425 degree and spray muffin tins with nonstick spray.

Peel onion, cut in quarters and purée fine in food processor. Measure purée and increase or decrease the amount to make 1 cup. Beat together butter, eggs and sugar and add puréed onions. Stir in remaining ingredients in the order given and mix batter thoroughly. Fill muffin tins almost full. Bake muffins 20 minutes or until they are puffed and well browned. Serve warm.

Per muffin: 160 calories; 3 grams protein; 13 grams carbohydrates; 11 grams fat (3.5 saturated).