Best Vidalia Muffins Recipes

VIDALIA MUFFINS

Vidalia Muffins image

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.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

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

Steps:

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. , 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.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 176mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

VIDALIA ONION & SHALLOT DOUBLE CHEESE MUFFINS

Vidalia Onion & Shallot Double Cheese Muffins image

Make and share this Vidalia Onion & Shallot Double Cheese Muffins recipe from Food.com.

Provided by Baby Kato

Categories Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup vidalia onion, chopped
1 large shallot, french, chopped
1 1/2 tablespoons butter, unsalted
1/2 cup jarlsberg cheese, grated
1/2 cup sharp cheddar cheese, diced
1 1/2 cups biscuit mix (bisquick)
1/4 teaspoon salt, coarse
1 egg, large, beaten
1 cup buttermilk
2 tablespoons butter, melted
1/2 teaspoon cayenne pepper

Steps:

Preheat oven to 400 degrees.
Grease muffin tin and set aside.
Saute onions and shallots in butter until clear, then cool until needed.
Mix cheddar and jarlsberg cheeses together.
In a large bowl add biscuit mix, 1/2 the cheese blend, and salt. Stir to blend.
Add egg and milk together, stir and slowly add to the biscuit mix.
Next add the sauted onions and shallots to the biscuit mix. Stir gently just to moisten.
Fill the greased muffin tins 1/2 to 3/4 full, sprinkle the tops with the remaining cheese blend.
Drizzle the melted butter overtop and sprinkle with cayenne pepper.
Bake in a 400 degree oven for 20 minutes or until done when tested.
Makes 10 - 12 muffins depending on size.

Nutrition Facts : Calories 156.3, Fat 9.5, SaturatedFat 5, Cholesterol 35.5, Sodium 307.6, Carbohydrate 12.4, Fiber 0.5, Sugar 3.2, Protein 5.3

VIDALIA ONION CORN MUFFINS/CORNBREAD

VIDALIA ONION CORN MUFFINS/CORNBREAD image

Categories Bread Side Bake Thanksgiving Quick & Easy

Yield 12 sq. or 6-8 muffins

Number Of Ingredients 8

Ingredients

1/2 stick butter
1/2 Vidalia onion or other sweet onion, chopped
1 8oz pkg. cornbread/muffin mix, not Jiffy brand
1 egg beaten
1/3 cup whole milk
1/2 cup sour cream
1/2 cup grated sharp Cheddar cheese
1/4 tsp. salt

Steps:

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with Pam or use muffin tins. In medium saucepan, melt the butter and saute the onion until tender about 3 minutes. Remove the pan from the heat and add the cornbread mix, egg, milk, sour cream, cheese, and salt. Stir to combine. Pour into prepared pan and bake for 30 minutes for squares and 20 minutes for muffins. Do toothpick test. Let cool slightly before cutting.