Mushroom, Parmesan and Basil Muffins
Created by ImPat on October 20, 2014
- Servings: 18
- Prep Time: 10m
- Cook Time: 25m
- Recipe #14843
Ingredients
- 2 1/2 cups self-raising flour
- 2/3 cup parmesan cheese, grated
- 3 tablespoons basil (heaped, finely chopped fresh)
- 15 medium mushrooms (diced)
- 1 1/4 cups milk (I use hi lo)
- 1 large egg (lightly beaten)
- 1/3 cup oil (olive oil)
- 2 mushrooms (extra finely sliced)
How to Make
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Step 1: Preheat the oven to 200 degrees celsius.
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Step 2: Line 18 muffin holes with paper patty pans.
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Step 3: Whisk the milk, egg and oil in a jug.
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Step 4: Sift the flour into a bowl and add the cheese, basil and mushrooms.
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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).
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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.
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Step 7: Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
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Step 8: Transfer to a wire rack to cool.
Nutritional Facts
- 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