Onion Walnut Muffins

Here's something easy, warm and delicious for a snowy winter weekend. Or for a sunny California weekend. It's just that I'm looking out the window at another snow storm here in NYC.

NYC Chef Waldy Malouf used to serve these delicious savory muffins at the now shuttered Hudson River Club. We are happy to credit him for this crazy good recipe and love to serve these warm with first course salads.

It gets us thinking, maybe it's time to develop some more savory muffins... Cheddar, Corn and Bacon anyone? Maybe a Pesto, Pine Nut and Parmesan Muffin would be delicious with some Minestrone. Or... Tomato, Olive and Spinach. We'll get back to you should any of these succeed. Until then, give Chef Malouf's version a try.

Onion Walnut Muffins
1 Large Onion, pureed to make 1 cup
1/2 Cup Unsalted Butter, Melted and Cooled
2 Large Eggs
6 Tablespoons Granulated Sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups flour
1 1/2 cups walnuts, coarsely chopped

Preheat oven to 425 degrees.
Spray inside of mini muffin tins with non stick spray.
Peel Onions, cut into chunks and puree. Reserve 1 cup. In a large bowl, beat butter, eggs and sugar together with a whisk. Stir in reserved onion puree. Stir in remaining ingredients in the order listed. mix well, but do not over mix.
Divide batter into prepared muffin tins, filling almost completely full.
Bake 6 - 8 minutes until nicely browned.