Jumbo Onion Cheese Muffins Recipe

5 1 2
Jumbo Onion Cheese Muffins Recipe
Jumbo Onion Cheese Muffins Recipe photo by Taste of Home
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Jumbo Onion Cheese Muffins Recipe

Read Reviews
5 1 2
Publisher Photo
Chopped green onions and three types of cheese perk up these suppertime specialties. The large light-textured muffins have a golden look and savory flavor that's ideal with any entree. -Valerie Collier, Charleston, South Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1-1/4 cups 2% milk
  • 1/4 cup butter, melted
  • 1 egg
  • 1/4 cup chopped green onions
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Romano cheese
  • 1/4 cup shredded Parmesan cheese

Directions

In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses.
Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Editor's Note: Muffins may be baked in regular-size muffin cups for 16-18 minutes; recipe makes 1 dozen.
Originally published as Jumbo Onion Cheese Muffins in Quick Cooking September/October 2002, p27

Nutritional Facts

1 each: 310 calories, 14g fat (8g saturated fat), 73mg cholesterol, 463mg sodium, 35g carbohydrate (4g sugars, 1g fiber), 12g protein.

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1-1/4 cups 2% milk
  • 1/4 cup butter, melted
  • 1 egg
  • 1/4 cup chopped green onions
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Romano cheese
  • 1/4 cup shredded Parmesan cheese
  1. In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses.
  2. Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Editor's Note: Muffins may be baked in regular-size muffin cups for 16-18 minutes; recipe makes 1 dozen.
Originally published as Jumbo Onion Cheese Muffins in Quick Cooking September/October 2002, p27

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scarlet286 User ID: 1078473 35907
Reviewed Jun. 28, 2010

"These were so moist and yummy! I made 12 regular-sized muffins, and my boyfriend and I loved them with the Mexican chicken soup recipe on this site."

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