by Waldy Malouf
Chef / Co-Owner
Beacon Restaurant
www.beaconnyc.com
Makes 20 Muffins
Ingredients:
- 1 large yellow onion, or more if needed to make 1 cup puree
- 1/2 cup 70% unsalted tub margarine
- 2 extra large eggs
- 6 T. sugar
- 1 1/2 t. baking powder
- 1 1/2 cups walnuts, coarsely chopped
- 1 1/2 cups flour
- Non-stick margarine spray
Method:
Preheat oven to 400°F. Spray muffin tins with non-stick margarine
spray.
Peel onion; cut into quarters and puree in food processor to fine
consistency. Measure puree to make 1 cup. Squeeze out most of
the liquid.
Beat together margarine, eggs, sugar, and add the onion puree.
Stir in remaining ingredients in the order given and mix batter
thoroughly. Fill muffin tins. Bake for 20 minutes or until they
are puffed and well browned. Serve warm.
