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Recipe Courtesy of Chef Waldy Malouf of Beacon Restaurant, New York City


  • 1 large onion, or more if needed to make 1 cup puree
  • ½ cup melted unsalted butter
  • 6 tablespoons sugar
  • 2 extra large eggs
  • 1½ teaspoons coarse salt
  • 1½ teaspoons baking powder
  • 1½ cups California walnuts, chopped coarse
  • 1½ cups all-purpose flour


  • Preheat the oven to 425°F 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.
  • Yield: 20 muffins

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