Vidalia-Cheddar-Pecan Muffins – a delicious recipe with pecans, butter, Vidalia onion, baking mix, Cheddar cheese, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring once halfway through.
2
Meanwhile, melt 3 Tbsp. butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onion, and saute 6 to 8 minutes or until onion is tender and begins to caramelize.
3
Remove pecans from oven; increase oven temperature to 425u00b0.
4
Combine baking mix and cheese in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to cheese mixture, stirring just until moistened. Stir in onion and pecans. Spoon into a lightly greased muffin pan, filling almost completely full.
5
Bake at 425u00b0 for 14 to 16 minutes or until golden. Let cool in pan on a wire rack 2 minutes. Remove from pan to wire rack, and let cool 6 to 8 minutes. Serve warm.
6
Vidalia-Cheddar-Apple Muffins: Omit pecans. Preheat oven to 425u00b0. Toss 1 peeled and chopped Granny Smith apple with 2 tsp. sugar in a small bowl. Prepare recipe as directed, stirring apple into batter with onion in Step Bake: 14 min.
496
kcal
Calories
44
g
Fat
8
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup chopped pecans, 3 tablespoons butter, 1 large Vidalia onion, chopped (1 1/2 to 1 3/4 cups), 2 1/2 cups all-purpose baking mix, and more.
Yes, Vidalia-Cheddar-Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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