ONION-WALNUT MUFFINS

1 large onion, or more if needed to make 1 cup puree
1/2 cup melted unsalted butter
6 tablespoons sugar
2 extra large eggs
11/2 teaspoons coarse salt
11/2 teaspoons baking powder
11/2 cups California walnuts, chopped coarse
11/2 cups all-purpose flour

Preheat the oven to 425 degrees 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
Source: Chef Waldy Malouf of Beacon Restaurant, New York City