|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||5%|
|Total Sugars 5g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These muffins are a delicious, moist combination of cheese and lightly browned onions. Use a purchased or homemade biscuit baking mix for this recipe. The tasty butter and poppy seed topping is optional, but it is a nice touch.
This recipe makes about 6 large muffins, but can easily be scaled up to make a dozen or more.
Gather the ingredients. Preheat the oven to 400 F.
Melt 1 tablespoon of butter in a skillet over medium-low heat. Cook the onion until tender and lightly browned, about 8 to 10 minutes.
Whisk together the egg and milk; add the biscuit mix and stir until just moistened. Fold in the browned onion and 1/2 cup of the cheese.
Scoop the batter into 6 to 8 greased muffin cups (or spray with baking spray). The cups should be about two-thirds full.
Sprinkle the tops with the remaining shredded cheese and poppy seeds, if using. Melt the remaining 1 1/2 tablespoons of butter and drizzle over the muffin tops.
Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.