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Savory Onion Muffins Recipe

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“I found this recipe on a paper market bag years ago,” writes Norma Saunders of Los Angeles, California. “I've made it more times than I can count, and my family and friends really enjoy it. It has a great tangy flavor and is so easy to make.”

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Savory Onion Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

1/3 cup chopped onion
1-1/2 teaspoons butter
1/2 cup biscuit/baking mix
1-1/2 teaspoons poppy seeds
3 tablespoons 2% milk
2 tablespoons beaten egg, divided
3 tablespoons sour cream
Dash pepper
Dash paprika

Directions

In a small skillet, saute onion in butter until tender; set aside. In a small bowl, combine biscuit mix and poppy seeds. In another bowl, combine milk and 1 tablespoon egg. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Combine the sour cream, pepper and remaining egg. Spoon onion over muffin batter; spread with sour cream mixture. Sprinkle with paprika.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 2 muffins.

Nutritional Facts 1 muffin (prepared with reduced-fat butter and reduced-fat sour cream) equals 220 calories, 11 g fat (4 g saturated fat), 77 mg cholesterol, 451 mg sodium, 25 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Savory Onion Muffins in Cooking for 2 Fall 2008, p58

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

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