Mushroom, parmesan and basil muffins
Mushroom, parmesan and basil muffins
Whoah! So it’s not every day that you see, let alone MAKE savoury muffins! But there is a time and place for everything. And today just happens to be savoury muffin day! “What flavoured muffin?” I hear you ask. Mushroom, parmesan and basil muffins! I personally think that savoury muffins taste a whole lot different to their sweet cousins. Not merely because they are of the savoury variety, but because they always seem to have so much more added ingredients (such as mushrooms and basil), which make them taste more wholesome! The basil is an e-s-s-e-n-t-i-a-l part to this muffin as it really does bring a lot of flavour. So I would definitely warn against attempting to make this recipe without fresh basil.
Cooking with mushrooms is always a fun exercise. They’re so round and friendly, and I still find it amazing how when you cut up all your raw mushrooms, it looks like you have enough mushrooms to feed a third world country. Then, suddenly after all the cooking has happened, *poof!*, all the mushrooms seem to have shrunken into oblivion! The point of my little anecdote is in effect, ‘when you are mixing up the ingredients, it will appear that you have a surplus of mushrooms in your batter. But never fear, because after baking the mushrooms will have shrunk and it will be just right!’
Mushroom, parmesan and basil muffins
Ingredients: 2 ½ cups self-raising flour, 2/3 cup grated Parmesan, 3 heaped tbsp finely chopped fresh basil, 15 medium-sized mushroom diced, 1 ¼ cups milk, 1 egg lightly beaten, 1/3 cup olive oil, 2 mushrooms, sliced, extra
Steps:
Preheat the oven to moderately hot, 200 degrees Celsius. Line a 3 x 6-hole muffin tray. Sift the flour into a bowl and add the cheese, basil and mushrooms. Make a well in the centre. Place the milk, egg and oil in a jug, whisk together and pour gently into the well. Fold gently to combine ( the batter should still be lumpy).
Divide the mixture evenly among the muffin holes. Top with a few slices of the extra mushroom. Bake for 20-25 minutes or until a skewer inserted through the centre comes out clean. Transfer to a wire rack to cool.
Makes about 16
