SWEET ONION CORN MUFFINS
Very good! Anything with onions has got to be good. My family loves these.. Enjoy!
Provided by Cassie *
Categories Other Breads
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
- 3. Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
- 4. Stir to combine and pour into prepared muffin tins. Sprinkle the remaining cheese on top of each. Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing them from the tins.
- 5. *Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins
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Jawala Mukhhi
[email protected]These muffins were a little too sweet for me, but they were still good.
Patrick Muchengi
[email protected]I'm not usually a fan of corn muffins, but these were surprisingly good. The onions add a nice savory flavor.
HK pale knight
[email protected]These muffins are so moist and flavorful. I will definitely be making them again.
Syd Sysd
[email protected]I love the combination of flavors in these muffins. The sweet corn and onions are a perfect match.
Sajjad Hossain
[email protected]These muffins are the perfect balance of sweet and savory. The corn and onions add a nice crunch and texture.
Zaid Zaidbaloch
[email protected]I've been making these muffins for years and they are always a crowd-pleaser. They are always light and fluffy, with the perfect amount of sweetness.
Zain Syed
[email protected]These muffins are so good that I've started making them every week. My family loves them!
Sohag Ahmmed
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit. They were all gone by the end of the day.
taila is a hottie
[email protected]These muffins are a great way to use up leftover corn. I always have a few extra ears of corn after a cookout and this is the perfect recipe to use them up.
andre kotze
[email protected]I substituted Greek yogurt for the sour cream and they were still very moist and flavorful.
HAMZA 302
[email protected]I used whole wheat flour instead of all-purpose flour and they turned out just as good.
David Kalungi
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They are also great for freezing and reheating later.
JARRELL GEORGE
[email protected]I added a bit of chopped jalapeño to the batter for a little kick. It was a great addition!
Md samsol
[email protected]These muffins are so easy to make and they always turn out great. I love that I can use fresh or frozen corn depending on what I have on hand.
Mehru Fatima
[email protected]I followed the recipe exactly and the muffins came out perfectly. They were light and fluffy with a slightly crispy exterior.
Salman Rehan
[email protected]These sweet onion corn muffins were a hit at my last potluck! Everyone loved the unique combination of flavors and textures.