* Exported from MasterCook *
Muffins, Vidalia
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup self-rising flour
1 cup quick cooking oats
1/4 cup sugar
1 egg
3/4 cup milk
1/3 cup vegetable oil
3/4 cup shredded cheddar cheese
1/2 cup chopped Vidalia onion -- or sweet onion
These slightly sweet muffins are a snap to make and are excellent
with homemade stew or soup.
Note: As a substitute for 1C self-rising flour, place 1 1/2 tsp
baking powder and 1/2 tsp salt in a measuring cup. Add all-purpose
flour to measure 1C.
In a large bowl, combine the flour, oats and sugar.
In another bowl, bet the egg, milk an oil.
Stir wet into dry ingredients just until moistened.
Fold in cheese and onion.
Fill greased muffin cups three-fourths full.
Bake at 400F for 15-20 min or until a toothpick comes out clean.
Cool for 5 min before removing from pan to a wire rack.
Serve warm.
Refrigerate leftovers.
Yield: 12 muffins
Source:
"Best Of Country Breads Cookbook"
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Per Serving (excluding unknown items): 179 Calories; 10g Fat (49.3%
calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Excellent with homemade stew or soup.
NOTES : 2016 - 0803