The Weekend Bake: Mushroom, Cheese & Onion Muffins

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

Mushroom Mufins (1 of 11)   Mushroom Mufins (2 of 11)


  • 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.

Mushroom Mufins (4 of 11)

  • 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!

Mushroom Mufins (5 of 11)   Mushroom Mufins (6 of 11)

  • 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

Mushroom Mufins (7 of 11)

  • Spoon the mix evenly across the 6 muffin cups.  If you are using a standard size muffin tin, spread evenly across 12.

Mushroom Mufins (8 of 11)

  • 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

Mushroom Mufins (9 of 11)   Mushroom Mufins (10 of 11)Mushroom Mufins (11 of 11)


3 thoughts on “The Weekend Bake: Mushroom, Cheese & Onion Muffins

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