Instructions: 1. Preheat the oven to 425F and spray two 12-cup muffin tins with nonstick vegetable cooking spray.

2. In a food processor, pulse the onions until pureed.

Transfer 2 cups of the onion puree to a bowl and stir in the cooled melted butter, sugar and eggs. One at a time, stir in the salt, baking powder, walnuts and flour; mix thoroughly.

Spoon the batter into the prepared tins and bake for 20 minutes, or until the muffins are brown and a toothpick inserted in the center comes out clean.

3. Let the muffins cool in the pan for 10 minutes, then unmold them on a wire rack and let cool.

Make ahead: The muffins can be frozen for up to 1 week.

Thaw completely and rewarm before serving.

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