Vidalia Muffins Recipe

5 1 1
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Vidalia Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
These slightly sweet onion muffins are a snap to make and are great when served with homemade stew or soup. I hope this recipe becomes a favorite with your family as much as it has with mine.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Vidalia Muffins in Best of Country Breads 2000, p14

Nutritional Facts

1 each: 172 calories, 9g fat (3g saturated fat), 27mg cholesterol, 176mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Vidalia Muffins in Best of Country Breads 2000, p14

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Reviews forVidalia Muffins

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MY REVIEW
nelda h. till User ID: 2769024 31958
Reviewed Feb. 3, 2012

"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."

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