| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Muffins |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 1/3 |
c |
Vegetable oil |
| 3/4 |
c |
Milk |
| 1 |
c |
Self-rising flour |
| 1 |
c |
Old-fashioned rolled oats |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Chopped Vidalia onion |
| 3/4 |
c |
Grated extra-sharp Cheddar |
| 1/3 |
c |
Chopped pecans |
INSTRUCTIONS
In a large bowl whisk together the egg, oil and milk; add the flour, oats
and the sugar; and stir the mixture until it is just combined. Fold in the
onion, Cheddar and pecans; spoon the mixture into 36 buttered 1/8 cup
muffin tins (gem tins), and bake the muffins in the middle of a preheated
400 degree oven for 15-20 minutes, or until they are golden. Turn the
muffins out onto racks and serve them warm or at room temperature. Makes 36
muffins.
Source: Gourmet Magazine Posted on Genie C03 T18 M595 by GARLIC.QUEEN
[Peggy-GQ] on Feb/22/92 MM by Cathy Svitek
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on
Sep 25, 1997
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