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Barbara's Vidalia Muffins

Photo Credit
A. Zhuravleva/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 dozen regular-size muffins or 3 dozen mini muffins
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
Barbara T. Daniell, Georgia Vidalia Onion Cook-off
Sources
Blue Ribbon Recipes
Ingredients
3/4 cup milk
1 egg
1/3 cup vegetable oil
1 cup old-fashioned oats
1 cup self-rising flour
1/4 cup sugar
1/2 cup chopped Vidalia onion
3/4 cup shredded extra-sharp cheddar cheese
1/3 cup chopped pecans

Instructions

Preheat oven to 400°F. Grease a muffin tin or line with paper cups.
In a bowl, beat milk, egg, and oil. Stir in oats, flour, and sugar just until moistened. Fold in onions, cheddar, and pecans. 
Spoon batter into prepared muffin tin and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Muffins are best served warm.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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