These tender, savory muffins are the perfect accompaniment to scrambled eggs at breakfast or a soup or salad at lunch. Makes 12 muffins 1 cup low-fat milk 1 large egg 1/4 cup melted butter ¾ cup Honeysuckle Sweet Red Onions, minced ¾ cup walnuts, chopped, toasted ¾ cup low-fat cottage cheese 2 tablespoons fresh dill, minced or 2 teaspoons dry