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MUSHROOM, PARMESAN and BASIL MUFFINS




Source of Recipe


the web


List of Ingredients




2-1/2 cups (310g) self-raising flour
2/3 cup (65g) grated Parmesan
3 tbsp finely shredded fresh basil
(250g) Swiss brown mushrooms,
finely chopped
1-1/4 cups (315ml) milk
1 egg, lightly beaten
1/3 cup (80ml) olive oil
6 Swiss brown mushrooms,
sliced, extra


Recipe



1. Preheat the oven to moderately hot (200C) 400 F. Greese 12 regular muffin holes. Sift the flour into a bowl and add the cheese, basil and mushrooms. Make a well in the centre.

2. Place the milk, egg and oil in a jug, whisk together and pour into the well. Fold gently until combined--the batter should be lumpy.

3. Divide the mixture evenly among the muffin holes. Top with a few slices of the extra mushroom. Bake for 20 - 25 minutes, or until the muffins come away from the side of the tin. Cool briefly, then transfer to a wire rack.

Makes 12.