Chef Waldy Malouf's Onion Walnut Muffins -

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Chef Waldy Malouf's Onion Walnut Muffins

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By Chef Waldy Malouf for the California Walnut Board

Posted October 29th, 2008

This article is reprinted with permission from The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty, by Waldy Malouf, (1998, Harvard Common Press)

The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty

Servings:	20
Author Notes:	Famed chef Waldy Malouf came up with htis unique muffin recipe. Did you know that walnuts are one of the healthiest foods you can eat? Walnuts are the only nut that contain a significant amount of omega-3 fatty acids. No other nut even comes close. Eating a handful of walnuts every day is one small step you can take to protect your heart. The U.S. Food and Drug Administration even approved a qualified health claim for walnuts, the first ever for a whole food.
Ingredients:	1 large onion, or more if needed to make 1 cup puree 1/2 cup melted unsalted butter 6 tablespoons sugar 2 extra large eggs 1 1/2 teaspoons coarse salt 1 1/2 teaspoons baking powder 1 1/2 cups walnuts, chopped coarse 1 1/2 cups all-purpose flour
Instructions:	Preheat oven to 425ºF.and spray muffin tins with non-stick spray. Peel onion, cut in quarters and puree fine in food processor. Measure puree and increase or decrease the amount to make 1 cup. Beat together butter, eggs and sugar and add pureed onions. Stir in remaining ingredients in the order given and mix batter thoroughly. Fill muffin tins almost full. Bake muffins 20 minutes or until they are puffed and well browned. Serve warm. Makes 20 muffins Nutrition information per serving: 160 calories, 3g protein, 13g carbohydrates, 1g fiber, 180mg sodium, 11g total fat, 3.5g saturated fat.