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Vidalia-Cheddar-Pecan Muffins

Prep time 10 mins
Bake time 20 mins
Cool time 8 mins
Yield Makes 1 dozen


  • 3/4 cup chopped pecans
  • 3 tablespoons butter
  • 1 large Vidalia onion, chopped (1 1/2 to 1 3/4 cups)
  • 2 1/2 cups all-purpose baking mix
  • 1 1/2 cups (6 oz.) shredded Cheddar cheese
  • 3/4 cup milk
  • 2 large eggs

How to Make It

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring once halfway through.

  2. Meanwhile, melt 3 Tbsp. butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onion, and sauté 6 to 8 minutes or until onion is tender and begins to caramelize.

  3. Remove pecans from oven; increase oven temperature to 425°.

  4. Combine baking mix and cheese in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to cheese mixture, stirring just until moistened. Stir in onion and pecans. Spoon into a lightly greased muffin pan, filling almost completely full.

  5. Bake at 425° for 14 to 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 to 8 minutes. Serve warm.

  6. Vidalia-Cheddar-Apple Muffins: Omit pecans. Preheat oven to 425°. Toss 1 peeled and chopped Granny Smith apple with 2 tsp. sugar in a small bowl. Prepare recipe as directed, stirring apple into batter with onion in Step Bake: 14 min.