Vidalia-Cheddar-Pecan Muffins

• 3/4 cup chopped pecans
• 3 tablespoons butter
• 1 large Vidalia onion, chopped (1 1/2 to 1 3/4 cups)
• 2 1/2 cups all-purpose baking mix
• 1 1/2 cups (6 oz.) shredded Cheddar cheese
• 3/4 cup milk
• 2 large eggs

1. Preheat oven to 350u0b0. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring once halfway through.
2. Meanwhile, melt 3 Tbsp. butter in a medium-size nonstick skillet over medium-high heat; add Vidalia onion, and saute 6 to 8 minutes or until onion is tender and begins to caramelize.
3. Remove pecans from oven; increase oven temperature to 425u0b0.
4. Combine baking mix and cheese in a large bowl; make a well in center of mixture. Whisk together milk and eggs; add to cheese mixture, stirring just until moistened. Stir in onion and pecans. Spoon into a lightly greased muffin pan, filling almost completely full.
5. Bake at 425u0b0 for 14 to 16 minutes or until golden. Let cool in pan on a wire rack 2 minutes. Remove from pan to wire rack, and let cool 6 to 8 minutes. Serve warm.
6. Vidalia-Cheddar-Apple Muffins: Omit pecans. Preheat oven to 425u0b0. Toss 1 peeled and chopped Granny Smith apple with 2 tsp. sugar in a small bowl. Prepare recipe as directed, stirring apple into batter with onion in Step Bake: 14 min.

pecans, butter, vidalia onion, baking mix, cheddar cheese, milk, eggs

Taken from www.myrecipes.com/recipe/vidalia-cheddar-pecan-muffins (may not work)