Mushroom, Parmesan and Basil Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Yummy savoury muffins off an old recipe card. Good as a breakfast on the run. Ingredients:
2 1/2 cups self-raising flour |
2/3 cup parmesan cheese (grated) |
3 tablespoons basil (heaped, finely chopped fresh) |
15 mushrooms (medium size diced) |
1 1/4 cups milk (i use hi lo) |
1 egg (lightly beaten) |
1/3 cup olive oil |
2 mushrooms (extra finely sliced) |
Directions:
1. Preheat the oven to 200 degrees celsius.
2. Line 18 muffin holes with paper patty pans.
3. Whisk the milk, egg and oil in a jug.
4. Sift the flour into a bowl and add the cheese, basil and mushrooms.
5. 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).
6. Divide the mixture between the 18 paper patty pans and top with slices of the extra mushroom.
7. Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
8. Transfer to a wire rack to cool.
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