Bessie’s Best Ever Sweet Onion And Walnut Mini Muffins

Bessie was very eager to get this recipe out to you before the holiday season officially starts. We both agreed this is one of our favorite “good any time” recipes, especially when you need to dress up leftovers.

This is also an especially easy recipe for anyone who is new to baking, and that includes children and chickens. Her step-by-step illustration makes it especially easy too.

Onion and walnut may seem like an unusual combination, but as Bessie reminded me, “Julia Child said a great chef needs to be inventive.” I’m sticking with Bessie and Julia, and I hope you will too!

Bessie’s Best Ever Sweet Onion and Walnut Mini Muffins

Small Bowl Ingredients

1 cup finely chopped onion
1/2 cup unsalted butter, melted
2 eggs

Large Bowl Ingredients
1 and 1/2 cup all-purpose flour
1/2 cup sugar
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cup chopped walnuts

Directions

Preheat oven to 400°F and lightly butter three mini muffin pans.

Part A

Chop finely 1 onion, enough to make 1 cup, and put in small bowl. Melt butter on low heat, and pour over onion. Mix with spatula. Make sure butter has cooled before adding two eggs. (This is so you don’t have scrambled eggs!) Mix with spatula.

Part B

In large bowl, combine flour, sugar, baking powder, and salt. Mix with spatula.

Add wet mixture in small bowl to the dry mixture in the large bowl. Mix with spatula until everything is nice and moist. Fold in the walnuts. The muffin batter will be thicker than most muffin batters, but that is okay.

Part C

With a spoon, scoop The muffin batter into the buttered mini muffin baking pans. Fill each one about 3/4 full. The batter will rise some, but not as much as a regular muffin. This is because of all the chopped onion and walnuts. Yummy!

Bake at 400° for 10 to 12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Additional Information Bessie is also considering adding some sprigs of fresh thyme to the butter as it melts to add a little more savory taste and maybe even some other herbs like chopped chives. She has a feeling this basic recipe has endless possibilities, and she may be right!

These are great warm and great cool. You can make them early in the morning and they will still be moist and tasty in the evening…or even the next day if there are any left! They are great by themselves or with most hearty wintertime roasts, stews, or soups. (And that includes soup made from all of that leftover turkey!)

Each post shares a glimpse into my journey as a writer and illustrator. Every “Like,” “Follow,” and “Comment” is truly appreciated!

(Bessie and I followed Emily’s smart advice and made individual cutout pictures for each part. This lets us move them around until they are just right, and Bessie won’t need to draw them all over again for each new recipe. Thanks, Emily!)