Mushroom muffins

Yield: 10 Servings

Measure Ingredient
1 cup Finely chopped mushrooms
2 \N Eggs
¼ cup Oil
½ cup Milk
2 tablespoons Chopped parsley
1 pinch Dried thyme
2 cups Self-raising flour



Preheat oven to 400øF, prepare pans. Thoroughly combine the wet mix ingredients. Add the flour until just combined. Spoon into pans & bake for 20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and chicken meals or salads. Variations: 1. Mushroom & Walnut: Add ½ cup chopped walnuts to the wet mix. This muffin has a delicious texture. 2. Mushroom & Tarragon: Add 1-½-2 tsp dried tarragon or 2 Tbsp of fresh to the wet mix.

3. Mushroom & Bacon: Add ½ cup finely diced bacon or ham to the wet mix.

this is a nice addition to the mushroom & walnut variation.

4. Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp baking powder.


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