- 1 cup self-rising flour
- 1 cup quick-cooking oats
- 1/4 cup sugar
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 3/4 cup shredded cheddar cheese
- 1/2 cup chopped Vidalia or sweet onion
- In a large bowl, combine the flour, oats and sugar. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese and onion. Fill greased muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Reviews forVidalia Muffins
"Made exactly like the recipe 3 0r 4 times, gave some to friends. We all LOVE them. Today I substituted my dry ingredients for my cornbread recipe for the self-rising flour and used the other ingredients called for in this recipe, except I added 3/4th cup of drained whole kernal corn. I did add more milk to make it the right consistency. They are delicious with the corn bread mixture, too. Today I had to substitute regular onions, since there were no sweet onions in the store."