Ingredients
-
1
-
1/2
-
2
-
1/4
-
1/2
-
1/4
-
2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Mushroom muffins, A slightly modified recipe from ‘More muffin magic’, a lovely little book that a friend of mine brought me a few years ago from Australia; I made them this morning for my mom, who’s in bed for a bad flu, and though she hasn’t eaten much these days, she had three of these in a row
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Steps
|
1
Done
|
Preheat Oven 200c, Line Muffin Pans With Paper Cases or Grease Them. |
|
2
Done
|
Mix Eggs, Oil, Milk, Parmesan, Parsley and Thyme. |
|
3
Done
|
Add Mushrooms and Ham and Mix Thoroughly. |
|
4
Done
|
Add Flour and Baking Powder and Mix Just Until Combined, Do not Overmix. |
|
5
Done
|
Place in Prepared Pans and Bake 15/20 Minutes or Until Skewer Inserted in the Center Comes Out Clean. |
|
6
Done
|
Remove from Pans Immediately and Let Them Cool on a Rack. |
|
7
Done
|
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. |
|
8
Done
|
Serve These Muffins With Soups, Beef or Chicken Meals,and Salads. |
