Onion Cheddar Muffins

12
Servings
15m
Prep Time
22-25m
Cook Time
37m
Ready In


"Yummy muffins, nice and light with a savory onion and cheddar flavor, the onions must be chopped very fine but not minced. The very first time I made these I found the batter to be to dry with 1 cup of milk, I have since increased the milk to 1 1/4 cups Adapted from; Flour On My Face (a cooking, baking and family blog)"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (81.6 g)
  • Calories 177.4
  • Total Fat - 7.7 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 36.4 mg
  • Sodium - 366.1 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.8 g
  • Protein - 7.6 g
  • Calcium - 257.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 12 muffin tins.

Step 2

In medium bowl, mix flour, sugar, onion powder, garlic powder, salt and baking powder. Add in 1 cup (I used 1 1/2 cups) of shredded cheese and chopped onion; mix until evenly distributed (make sure they do not clump together).

Step 3

Combine milk, egg and melted butter together in a small bowl. Pour into dry ingredients and mix gently until all the flour is moistened (do not overmix).

Step 4

Spoon and fill each well of a muffin pan evenly.

Step 5

Sprinkle the top of each muffin top batter with reserved chopped onions, then Sprinkle remaining cheddar cheese over top.

Step 6

Bake at preheated 400 degrees for 20-22 minutes.

Tips & Variations


No special items needed.

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