Makes: 20 muffins
1 large onion, or more, to make 1 cup purée
½ cup melted unsalted butter
Sign Up and Save
Get six months of free digital access to The Modesto Bee
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).