In the interest of cleaning out my fridge and pantry a little today, I thought a batch of savoury muffins were in order. They should freeze well too, and make a great breakfast on weekdays as I rush to work in the morning.
I used this recipe as a start, with a few modifications based on the ingredients I had available – I only had 200g of mushrooms, and replaced the bacon with a whole onion (bacon doesn’t last long enough around here to be left in the fridge!). Also used a combination of cheddar and parmesan cheeses.
With some adjustments, the recipe ended up looking like the below – and I must say, for me the ratio of muffin to onion & mushrooms was perfect and the onions kept the muffins moist. However, if you like a muffin densely packed with veg, you might want to add the full 400g as shown in the original recipe.
Mushroom, Cheese & Onion Muffins
- 1 tbsp olive oil
- 1 onion
- 200g mushrooms
- 1.5 cups wholemeal flour
- 3 tsp baking powder
- salt & pepper
- 75g grated cheddar
- 25g grated parmesan
- 75g butter, softened
- 2 eggs
- 2/3 cup whole milk
- Preheat oven to 200 degrees C
- Heat up a non-stick fry pan on medium heat, and fry onion in olive oil until soft and golden. If the onion browns too fast, add a small dash of water to the pan.
- Remove the onions, set aside, and add mushrooms to the pan – if you have a good non-stick pan, you shouldn’t need any more oil. Fry the mushrooms for about 3-5 mins or until the water from them has evaporated.
- Remove mushrooms from the fry pan and set aside.
- Line 6 large muffin cups (aka a “Texas” muffin pan – because everything is bigger in Texas?) with baking paper, or if you prefer, just grease the muffin tin with a little butter.
- In a mixing bowl, sift the flour, baking powder, salt & pepper. Note: if you are using wholegrain flour and freshly cracked salt & pepper, these probably won’t sift through fully – just tip the remaining grains into the mix. Don’t ditch them as they are, after all, the best bits!
- Add the cheese and mix through gently until combined
- In another bowl, whisk the butter, milk and eggs together
- Add the wet ingredients to the dry and mix very gently until just combined
- Fold in the mushroom & onions. The mix should be a dense and sticky consistency as below
- Spoon the mix evenly across the 6 muffin cups. If you are using a standard size muffin tin, spread evenly across 12.
- Bake muffins for 20-25 minutes, until cooked and a skewer comes out clean (I checked mine at 22 minutes and they were perfectly done). If you are using a smaller muffin tray, then check at about 15-18 mins.
- Rest for a few minutes in the tray, and then move onto a wire rack to cool