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Melt In Your Mouth Muffins




Source of Recipe


Elaine


Recipe Introduction


These delectable savories are the creation of Waldy Malouf of Manhattan's Rainbow Room
(as appeared in Food & Wine November 1996).
For an extra special treat, throw in some crumbled gorgonzola along with the walnuts before
baking.




List of Ingredients




Melt In Your Mouth Muffins

4 medium onions, quartered
1 cup butter, melted and cooled
3/4 cup sugar
4 large eggs, lightly beaten
1 tablespoon salt
1 tablespoon baking powder
3 cups flour
3 cups walnuts, coarsely chopped




Recipe



Preheat the oven to 425 degrees F. Spray 2 -12 cup muffin tins with cooking spray.
In a food processor, pulse the onions until pureed. Transfer two cups of the onion puree
to a bowl and stir in the butter, sugar, and eggs. Stir in the salt. Stir in the baking powder.
Stir in the flour, mix until you have a smooth batter. Stir in walnuts. Spoon the batter into
prepared muffin tins and bake for 20 minutes or until a toothpick inserted in the center
comes out clean. Let the muffins cool for 10 minutes. Invert from mold and serve. The muffins can be frozen for up to one week.