Looking for an easy and quick recipe for a party?Mushroom Muffins are your answer. One word of advice, though. Make as many as you can because once out they fly like hotcakes.
The other Thursday, I went to see a recording of have I got news for you. It is important to get in the queue rather early, if you want to have a seat which in not tucked in some corner of the studio. Needless to say that is always a problem.
But this time I was determined so I armed myself with freshly baked musfins, I queued awaiting for George, his dad and him . And Victory, the seats were OK.
I found this snack recipe on the Mushroom Bureau which make a good read: has a lot of recipes and interesting reports such as “Mushrooms Could Reduce Breast Cancer Risk by 64%”.
Mushroom Muffins
Ingredients
- Spray oil for frying
- 175g closed cup mushrooms, sliced
- 175g plain flour
- 2 tsp baking powder
- Pinch of salt
- 125ml semi-skimmed milk
- 50g butter, melted
- 1 large egg
- 1 tbsp chopped fresh sage leaves
- 3 tbsp freshly grated Parmesan cheese
Method
Heat a non-stick frying pan spray with oil then add the mushrooms and saute for 5 mins until soft.
Leave to cool.
Pre-heat the oven to 200°C/Fan 180C/400F/gas mark 6.
Arrange 6 paper cases in a muffin tin.
Sift the flour, baking powder and salt into a large bowl.
Add the milk, butter, egg, mushrooms, sage and 2tbsp of the cheese lightly mix together.
Divide the mixture between the muffin cases and sprinkle over the remaining cheese.
Bake for about 25 minutes, or until well risen and golden.
Pre-heat the oven to 200°C/Fan 180C/400F/gas mark 6.
Arrange 6 paper cases in a muffin tin.
Sift the flour, baking powder and salt into a large bowl.
Add the milk, butter, egg, mushrooms, sage and 2tbsp of the cheese lightly mix together.
Divide the mixture between the muffin cases and sprinkle over the remaining cheese.
Bake for about 25 minutes, or until well risen and golden.
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