A savory muffin is always a very welcome break between the cakes and cookies and innumerable sweet muffins recipes that I’ve tried over the last couple of years.
Today’s recipe is adapted from food.com – I used caramelized onions and mushrooms; added tiny tiny cubes of cheese instead of parmesan so that it would melt in your mouth and finally flavored it with a dash of pepper and freshly chopped basil. If you’re not watching your weight, I fully recommend adding a couple of rashes of bacon too.
I can hardly wait till the end of this Monday, so that I have these delicious muffins for dinner along with a warm bowl of soup before calling it a day and curling up with a book.
- 2½ cups self-raising flour
- ⅔ cup parmesan cheese (grated)
- 3 tablespoons basil (heaped, finely chopped fresh)
- 15 mushrooms (medium size diced and sauteed)
- 1 medium sized onion, chopped and caramelized
- 1¼ cups milk (I use hi lo)
- 1 egg (lightly beaten)
- ⅓ cup olive oil
- 2 mushrooms (extra finely sliced)
- Preheat the oven to 200 degrees celsius and line a muffin pan with paper liners.
- Whisk the milk, egg and oil in a jug. set aside.
- Sift the flour into a bowl and add the cheese, basil , onions 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.
#MuffinMonday: Round Up