Total Time
30mins
Prep 10 mins
Cook 20 mins

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...

Ingredients Nutrition

Directions

  1. Preheat oven 200°C, line muffin pans with paper cases or grease them.
  2. Mix eggs, oil, milk, parmesan, parsley and thyme.
  3. Add mushrooms and ham and mix thoroughly.
  4. Add flour and baking powder and mix just until combined, do not overmix.
  5. Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean.
  6. Remove from pans immediately and let them cool on a rack.
  7. 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. Serve these muffins with soups, beef or chicken meals,and salads.

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