Mushroom Muffins

Got this from locally published Food and Travel, Kitchen Culture



Ingredients:

• 2 cups of self-raising flour
  
  
• ½ cup thinly sliced mushrooms (baby portabellos are fine)
  
• pinch of salt and pepper
  
• ½ cup of chopped spring onions
  
• 100g butter
  
• 1 cup of milk
  
• 1 medium egg, lightly beaten
  
• fresh greens and cream cheese / brie to serve
  
  Method:
  
  

1. Preheat oven to 200 deg C.
   
2. Melt butter.
   
3. Mix mushrooms, salt, pepper, spring onions and flour.
   
4. Make a well in the centre of the flour mixture.
   
5. Pour melted butter, milk and egg into well.
   
6. Mix till combined but do not over mix, else the muffins will become tough. Mixture should be lumpy.
   
7. Spoon into lightly greased muffin pans till ¾ full and bake for 25 minutes.

Here's my modified version of the original recipe...

• 1 and half cups of self raising flour
  
• Half a cup of rolled oats
  
• 100 g of chopped brown / baby portabello / shotake mushrooms
  
• 100 g butter
  
• 1 cup milk
  
• One medium egg
  
• Half a cup of dried cherry tomatos (optional) chopped
  
• Half a teaspoon of salt
  
• Half a teaspoon of cracked black peppercorns

The ingredients.... milk eggs and melted butter

I used brown mushrooms in my muffins

Rolled oats and self-raising flour.....

Melt butter in the microwave (about 1 minute using micro at 70% power)

Then set convection oven to 200 deg Celcius and preheat.

Mix mushrooms, cherry tomatos, salt, pepper, flour and oats in a large glass bowl. Make a well in the centre of the flour mixture.

Stir egg, milk and melted butter together in a separate bowl. Pour into the flour well and mix till just combined, again, do not overmix else the batter will toughen. You should end up with a fairly thick lumpy yellow batter.

Line a muffin tray with paper muffin cups and spoon in mixture till almost full.

Bake in oven for 25 minutes.

This is what they look like fresh from the oven...