Poppy-seed onion cheddar bread from The Best of Gourmet 1999: Featuring the Flavors of Spain by Gourmet Magazine Editors

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Notes about this recipe

  • omegabeth on January 30, 2021

    Adjusted to red onions and grits, since that was what I had. Makes a dozen muffins, 4 4-in silicone stars, and a mini-loaf. Flavor was excellent, if coarse from the grits. Baked muffins at 375 for 15 minutes, and they didn’t seem any worse for wear. Do stick mightily to the paper, as might have been expected.

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