Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Egg |
| ⅓ cup | Vegetable oil |
| ¾ cup | Milk |
| 1 cup | Self-rising flour |
| 1 cup | Old-fashioned rolled oats |
| ¼ cup | Sugar |
| ½ cup | Chopped Vidalia onion |
| ¾ cup | Grated extra-sharp Cheddar |
| ⅓ cup | Chopped pecans |
In a large bowl whisk together the egg, oil and milk; add the flour, oats and the sugar; and stir the mixture until it is just combined. Fold in the onion, Cheddar and pecans; spoon the mixture into 36 buttered ⅛ cup muffin tins (gem tins), and bake the muffins in the middle of a preheated 400 degree oven for 15-20 minutes, or until they are golden. Turn the muffins out onto racks and serve them warm or at room temperature. Makes 36 muffins.
Source: Gourmet Magazine Posted on Genie C03 T18 M595 by GARLIC.QUEEN [Peggy-GQ] on Feb/22/92 MM by Cathy Svitek Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@...> on Sep 25, 1997