Onion Cheese Muffins Recipe

4.5 2
Onion Cheese Muffins Recipe
Onion Cheese Muffins Recipe photo by Taste of Home
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Onion Cheese Muffins Recipe

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4.5 2
Publisher Photo
These muffins are the perfect addition to brunch or a soup and salad meal. You can choose any block cheese you want.—Judy Johnson, Mundelein, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups biscuit/baking mix
  • 3/4 cup shredded Colby or cheddar cheese, divided
  • 1 egg
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1 tablespoon sesame seeds, toasted

Directions

Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm. Yield: about 6 muffins.
Originally published as Onion Cheese Muffins in Country Woman May/June 1995, p35

Nutritional Facts

1 each: 232 calories, 13g fat (6g saturated fat), 57mg cholesterol, 511mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 8g protein.

  • 1-1/2 cups biscuit/baking mix
  • 3/4 cup shredded Colby or cheddar cheese, divided
  • 1 egg
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1 tablespoon sesame seeds, toasted
  1. Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm. Yield: about 6 muffins.
Originally published as Onion Cheese Muffins in Country Woman May/June 1995, p35

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