Vidalia Muffins Recipes

Steps:

• Preheat oven to 400 degrees.
• Grease muffin tin and set aside.
• Saute onions and shallots in butter until clear, then cool until needed.
• Mix cheddar and jarlsberg cheeses together.
• In a large bowl add biscuit mix, 1/2 the cheese blend, and salt. Stir to blend.
• Add egg and milk together, stir and slowly add to the biscuit mix.
• Next add the sauted onions and shallots to the biscuit mix. Stir gently just to moisten.
• Fill the greased muffin tins 1/2 to 3/4 full, sprinkle the tops with the remaining cheese blend.
• Drizzle the melted butter overtop and sprinkle with cayenne pepper.
• Bake in a 400 degree oven for 20 minutes or until done when tested.
• Makes 10 - 12 muffins depending on size.

Steps:

• Preheat the oven to 450 degrees F.
• Spray 8-inch square baking pan with vegetable oil cooking spray.
• In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
• These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch square baking pan with Pam or use muffin tins. In medium saucepan, melt the butter and saute the onion until tender about 3 minutes. Remove the pan from the heat and add the cornbread mix, egg, milk, sour cream, cheese, and salt. Stir to combine. Pour into prepared pan and bake for 30 minutes for squares and 20 minutes for muffins. Do toothpick test. Let cool slightly before cutting.