Mushroom Muffins Food

MUSHROOM MUFFINS

Steps:

• Preheat oven 200°C, line muffin pans with paper cases or grease them.
• Mix eggs, oil, milk, parmesan, parsley and thyme.
• Add mushrooms and ham and mix thoroughly.
• Add flour and baking powder and mix just until combined, do not overmix.
• Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean.
• Remove from pans immediately and let them cool on a rack.
• Variations:if you like a stronger mushroom flavour you can add 1/4 cup dried mushrooms soaked in hot water until tender and chopped- You can substitute diced bacon for the ham- You can add 1/2 cup chopped walnuts- Can be made cholesterol free by omitting egg yolks and using only whites+ using skimmed milk instead of full fat+ omitting the cheese.
• Serve these muffins with soups, beef or chicken meals,and salads.

MUSHROOM MUFFINS

Steps:

• Beat egg, blend in shortening, milk and soup.
• Sift flour, baking powder and salt.
• Add liquid mixture to dry ingredients along with parsley or chives.
• Stir til flour is just moistened.
• Fill greased muffin tins 2/3 full.
• Bake 20 mins 425F.

MUSHROOM, PARMESAN AND BASIL MUFFINS

Steps:

• Preheat the oven to 200 degrees celsius.
• Line 18 muffin holes with paper patty pans.
• Whisk the milk, egg and oil in a jug.
• Sift the flour into a bowl and add the cheese, basil and mushrooms.
• Make a well in the centre and gently pour in milk, egg and oil mix and fold gently to combine (the batter should still be lumpy).
• Divide the mixture between the 18 paper patty pans and top with slices of the extra mushroom.
• Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
• Transfer to a wire rack to cool.

MUSHROOM MINI MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
• Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
• Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares.
• Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture.
• Bake 20 to 25 minutes or until lightly browned.
• Cool slightly and serve warm.