Onion Walnut muffins
About 24 muffins

4 medium onions, quartered
1 cup butter, melted and cooled
3/4 cup sugar
4 large eggs, lightly beaten
1 tablespoon salt
1 tablespoon baking powder
3 cups flour
3 cups walnuts, coarsely chopped

Preheat the oven to 425 degrees F. Spray 2 -12 cup muffin tins with cooking spray. In a food processor, pulse the onions until pureed. Transfer two cups of the onion puree to a bowl and stir in the butter, sugar, and eggs. Stir in the salt. Stir in the baking powder. Stir in the flour; mix until you have a smooth batter. Stir in walnuts. Spoon the batter into prepared muffin tins and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 10 minutes. Invert from mold and serve. The muffins can be frozen for up to one week.