Recipe by I'mPat
Yummy savoury muffins off an old recipe card. Good as a breakfast on the run.
Top Review by JustJanS
These were way, way better than I even expected. I like my mushrooms well cooked so was a bit concerned throwing raw, diced ones into the mix-I needn't have worried-they cookd up just GREAT! We had friends turn up as they came out of the oven and the four of us just stood at the ben with a slab of butter and ate them off the cooling rack. Lots of Mmmmms and Oooooos and not much conversation until about 12 of them had been eaten. I was lucky to rescue a few to photograph. Friend went home with the recipe! We all thought a bit of cooked onion and bacon would be nice in the mix for a change, but they were perfect as is!
- 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 See How It's Made
- Preheat the oven to 200 degrees celsius.
- Line 18 muffin holes with paper patty pans.
- Whisk the milk, egg and oil in a jug.
- Sift the flour into a bowl and add the cheese, basil 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.