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Why not turn a favorite soup into a muffin?
Preheat oven to 375 F. Line a 24-count mini muffin tray with paper liners, or butter and flour them. Recipe makes 20-24 mini muffins.
Melt the butter in a medium skillet over medium heat. Then stir in the onion and 1/8 teaspoon salt. Cook until the onions are a rich caramel color, about 15 to 20 minutes, stirring occasionally. You can turn the heat down slightly or add a splash of water at any point in the process if the onion starts to get too dark. Add the garlic and cook 1 minute more, stirring constantly. Set aside to cool.
Whisk together the cornmeal, flour, baking powder, thyme, black pepper, and remaining 1/4 plus 1/8 teaspoon salt in a medium bowl.
In a separate medium bowl, whisk together the milk, egg, oil, and Worcestershire. Add the wet ingredients to the dry all at once and stir until just combined, being careful not to over-mix. Fold in the caramelized onion and shredded cheese.
Fill each mini muffin well with about 1 scant tablespoon of batter. Bake until a toothpick inserted inside comes out clean, about 12 to 14 minutes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!