BREAD RECIPE: Sweet Onion Muffins
Sent in by Bob & Joan, Thanks

11/2 -cups all-purpose flour (substitution below for gluten free)
1/2-cup sugar
11/2-tsp baking powder
1/2-tsp salt
2-eggs
1-cup finely chopped onion
1/2-cup butter or margarine
1 1/2-cups chopped walnuts (optional)

In a bowl, combine flour, sugar, baking powder and salt
In another bowl, beat the 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 quarters full
Bake at 400*F for 10-12 minutes or until muffins test done
Cool for 5 minutes before removing from pans to wire racks

Yield: 3 dozen mini muffins or 1 dozen regular muffins

Note: If using regular size cups, bake for 20-25 minutes

For gluten free: use 1 1/2 cups featherlight flour mixture instead of all-purpose flour and 1 tsp xantham gum

Featherlight Flour Mixture

3-cups white rice flour
3-cups tapioca flour
3-cups corn starch
3-tbsp potato flour

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