I’m fascinated by this recipe for mushroom muffins. Mushrooms are great. They are low in fat, low in calories and rich in vitamins and minerals such as B vitamins, selenium and potassium. This is a great way to increase your five a day. You could have them for breakfast or as a savoury snack.
(makes 6 muffins. 105Kcal each)
- 1 tsp vegetable oil
- 175g closed cup mushrooms, sliced
- 175g plain flour
- 2 tsp baking powder
- 125 ml semi skimmed milk
- 50g butter, melted
- 1 large egg
- 1 tbsp chopped sage leaves
- 3 tbsp freshly grated parmesan
Preheat your oven to gas-mark 6 or 200degrees (mine is electric). Place six paper muffin cases in a muffin tray.
Heat a non stick frying pan with the oil; add the mushrooms and sautee for 5 minutes until soft, leave to cool.
Sift the flour, baking powder and a pinch of salt into a large bowl. Add the milk, butter, egg, cooked mushrooms, sage and 2 tbsp of the cheese and lightly mix together.
Spoon the mix into the muffin cases and sprinkle over the remaining cheese.
Bake for 25 minutes or until the mushroom muffins are well risen and golden.
Let me know how yours turn out and what you think!