Vidalia Muffins Food

VIDALIA ONION & SHALLOT DOUBLE CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin tin and set aside.
• Saute onions and shallots in butter until clear, then cool until needed.
• Mix cheddar and jarlsberg cheeses together.
• In a large bowl add biscuit mix, 1/2 the cheese blend, and salt. Stir to blend.
• Add egg and milk together, stir and slowly add to the biscuit mix.
• Next add the sauted onions and shallots to the biscuit mix. Stir gently just to moisten.
• Fill the greased muffin tins 1/2 to 3/4 full, sprinkle the tops with the remaining cheese blend.
• Drizzle the melted butter overtop and sprinkle with cayenne pepper.
• Bake in a 400 degree oven for 20 minutes or until done when tested.
• Makes 10 - 12 muffins depending on size.

VIDALIA CORNBREAD (PAULA DEEN)

Steps:

• Preheat the oven to 450 degrees F.
• Spray 8-inch square baking pan with vegetable oil cooking spray.
• In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
• These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

VIDALIA ONION CORN MUFFINS/CORNBREAD

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch square baking pan with Pam or use muffin tins. In medium saucepan, melt the butter and saute the onion until tender about 3 minutes. Remove the pan from the heat and add the cornbread mix, egg, milk, sour cream, cheese, and salt. Stir to combine. Pour into prepared pan and bake for 30 minutes for squares and 20 minutes for muffins. Do toothpick test. Let cool slightly before cutting.

HONEY ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 350 degrees.
• Peel onions and cut in half crosswise.
• Place onions, cut sides down, in an 8 inch square baking dish, drizzle with water. Cover with foil and bake for 30 minutes.
• Combine honey and remaining ingredients.
• Turn onions over. Brush half of the honey mixture over the onions.
• Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.

VIDALIA-CHEDDAR-PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Bake pecans in a single layer in a shallow pan 6-8 minutes or until lightly toasted and fragrant, stirring once halfway through.
• Meanwhile, melt 3 T butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onions, and saute 6-8 minutes or until onion is tender and begins to caramelize.
• Remove pecans from oven; increase oven temperature to 425 degrees F.
• Combine baking mix and cheese in a large bowl; make a well in center of mixture.
• Whisking together milk and eggs; add to cheese mixture, stirring just until moistened.
• Stir in onion and pecans.
• Spoon into lightly greased muffin pan, filling almost completely full.
• Bake at 425 degrees F for 14-16 minutes or until golden.
• Let cool in pan on a wire rack 2 minutes.
• Remove from pan to wire rack and let cool 6-8 minutes.
• Serve warm.