Mash Onion Muffins Recipes

SWEET ONION MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs, onion and butter until blended; stir into the dry ingredients just until moistened. Fold in walnuts., Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

GARLIC-ONION DINNER MUFFINS

Steps:

• Heat oven to 400°F.
• In a large bowl, mix flour, baking powder, salt and sugar.
• In a small bowl, mix together egg, milk, garlic and onion.
• Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
• Mix together using as few strokes as possible.
• DO NOT OVER BEAT--the batter should have small lumps in it.
• Pour into 12 paper-lined muffins tins, filling about 2/3 full.
• Bake 20 minutes or until muffins begin to turn golden on top.
• Test for doneness with a toothpick which should come out clean.
• Remove from tins and cool slightly before serving.

JUMBO ONION CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

25 BEST SAVORY MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory muffin in 30 minutes or less!

BANGERS AND MASH WITH ONION GRAVY

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
• Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
• When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

CARAMELISED SHALLOT MASH

Steps:

• Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.
• Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.

BANGERS AND MASH WITH ONION GRAVY

Steps:

• Preheat oven to 400.
• Place sausages in a roasting pan, drizzle with sunflower oil and toss to coat.
• Spread sausages out in single layer and bake, turning after 15 minutes, until evenly colored, about 30 minutes.
• Meanwhile, make the mash: Peel potatoes and cut into large chunks. Place in saucepan with water to cover, salt water and bring to boil over medium heat.
• Cook until potatoes are tender when pierced with a knife, about 15 minutes.
• Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
• In same pan over medium-high heat, combine milk and butter and bring to a boil.
• Remove from heat and set aside.
• Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
• To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring requently, until they are soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes.
• Season with salt and pepper to taste.
• Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately. Pass remaining gravy at the the table.

TRIPLE CHEESE & ONION MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
• Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

MASH & ONION MUFFINS

Steps:

• Preheat oven to 180°C/160°C fan forced.
• Lightly grease a 6-hole Texas muffin tray.
• Place potato, eggs and butter in a mixing bowl. Gradually add milk and mix, using a fork to break up lumps, until combined. Season with salt and black pepper. Stir in onion and dill. Stir in flour until just moistened (do not overmix). Spoon into prepared tray, filling almost full.
• Bake for 30-35 minutes or until muffins are cooked when tested with a skewer.
• Serve warm.