Post by JJ Judkins on Oct 14, 2007 18:23:46 GMT -6
ONION-WALNUT MUFFINS
orignally posted to jewish recipes by Paula Jacobson
modified to GFCF by BL Olson
4 med onions, peeled and quartered
1/2 cup olive oil
3/4 c sugar
3 extra-large eggs, lightly beaten
1 tbsp kosher salt
1 tbsp baking powder
3 c walnuts (3/4 lb), coarsely chopped (I used pecans)
3 c GF flour blend
1/4 flax seed meal
Preheat the oven to 425 and spray two 12-cup muffin tins with nonstick
vegetable cooking spray.
In a food processor, pulse the onions until pureed. Transfer 2 C. of
the onion puree to a bowl and stir in the oil, sugar, and eggs. One at
a time, stir in the salt, baking powder, walnuts, and flour; mix
thoroughly.
Spoon the batter into the prepared tins and bake for 20 minutes, or
until the muffins are brown and a toothpick inserted in the center
comes out clean.
Let the muffins cool in the pan for 10 minutes, then unmold them on a
wire rack and let cool. The muffins can be frozen for up to one week.
Thaw completely and rewarm before serving.
Makes 2 dozen.
orignally posted to jewish recipes by Paula Jacobson
modified to GFCF by BL Olson
4 med onions, peeled and quartered
1/2 cup olive oil
3/4 c sugar
3 extra-large eggs, lightly beaten
1 tbsp kosher salt
1 tbsp baking powder
3 c walnuts (3/4 lb), coarsely chopped (I used pecans)
3 c GF flour blend
1/4 flax seed meal
Preheat the oven to 425 and spray two 12-cup muffin tins with nonstick
vegetable cooking spray.
In a food processor, pulse the onions until pureed. Transfer 2 C. of
the onion puree to a bowl and stir in the oil, sugar, and eggs. One at
a time, stir in the salt, baking powder, walnuts, and flour; mix
thoroughly.
Spoon the batter into the prepared tins and bake for 20 minutes, or
until the muffins are brown and a toothpick inserted in the center
comes out clean.
Let the muffins cool in the pan for 10 minutes, then unmold them on a
wire rack and let cool. The muffins can be frozen for up to one week.
Thaw completely and rewarm before serving.
Makes 2 dozen.