Title: Vidalia Onion Muffins
Categories: Muffins Bread
Yield: 2 Servings
| 1 | lg | Egg |
| 1/3 | c | Vegetable oil |
| 3/4 | c | Milk |
| 1 | c | Self-rising flour |
| 1 | c | Old-fashioned rolled oats |
| 1/4 | c | Sugar |
| 1/2 | c | Chopped Vidalia onion |
| 3/4 | c | Grated extra-sharp Cheddar |
| 1/3 | c | Chopped pecans |
In a large bowl whisk together the egg, oil and milk; add the flour, oats
and the sugar; and stir the mixture until it is just combined. Fold in the
onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup
muffin tins (gem tins), and bake the muffins in the middle of a preheated
400 degree oven for 15-20 minutes, or until they are golden. Turn the
muffins out onto racks and serve them warm or at room temperature. Makes 36
muffins. Source: Gourmet Magazine