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Vidalia Muffins Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings


  • 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, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese and onion.
  • 2. 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.

Nutritional Facts

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

Reviews for Vidalia Muffins

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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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