Mushroom, Parmesan and Basil Muffins
Recipe: #14843
October 20, 2014
"Yummy savoury muffins off an old recipe card. Good as a breakfast on the run."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (62.4 g)
- Calories 122.4
- Total Fat - 6.1 g
- Saturated Fat - 1.5 g
- Cholesterol - 15.8 mg
- Sodium - 54.1 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 2 g
- Sugars - 1.3 g
- Protein - 4.8 g
- Calcium - 66.4 mg
- Iron - 0.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 200 degrees celsius.
Step 2
Line 18 muffin holes with paper patty pans.
Step 3
Whisk the milk, egg and oil in a jug.
Step 4
Sift the flour into a bowl and add the cheese, basil and mushrooms.
Step 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).
Step 6
Divide the mixture between the 18 paper patty pans (put these into your muffin tray holes) and top with slices of the extra mushroom.
Step 7
Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
Step 8
Transfer to a wire rack to cool.
Tips
No special items needed.
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