Mushroom Muffins Recipes
MARVELOUS MUSHROOM MUFFINS
A different sort of muffin, but one that has received lots of compliments. Sharp cheddar cheese gives an added bite.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Drain mushrooms, reserving 1/4 cup liquid. Chop mushrooms. In a small skillet, saute mushrooms in butter for 3 minutes. Remove from the heat., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil and reserved mushroom liquid; stir into dry ingredients just until moistened. Fold in cheese and mushrooms. , Fill greased muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 176 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
MUSHROOM MUFFINS
A slightly modified recipe from 'More muffin magic', a lovely little book that a friend of mine brought me a few years ago from Australia; I made them this morning for my mom, who's in bed for a bad flu, and though she hasn't eaten much these days, she had three of these in a row...
Provided by AdriMicina
Categories Quick Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 200°C, line muffin pans with paper cases or grease them.
- Mix eggs, oil, milk, parmesan, parsley and thyme.
- Add mushrooms and ham and mix thoroughly.
- Add flour and baking powder and mix just until combined, do not overmix.
- Place in prepared pans and bake 15/20 minutes or until skewer inserted in the center comes out clean.
- Remove from pans immediately and let them cool on a rack.
- Variations:if you like a stronger mushroom flavour you can add 1/4 cup dried mushrooms soaked in hot water until tender and chopped- You can substitute diced bacon for the ham- You can add 1/2 cup chopped walnuts- Can be made cholesterol free by omitting egg yolks and using only whites+ using skimmed milk instead of full fat+ omitting the cheese.
- Serve these muffins with soups, beef or chicken meals,and salads.
Nutrition Facts : Calories 184.8, Fat 8.3, SaturatedFat 1.9, Cholesterol 49.9, Sodium 183.8, Carbohydrate 20.2, Fiber 0.8, Sugar 0.3, Protein 7
MUSHROOM MUFFINS
Make and share this Mushroom Muffins recipe from Food.com.
Provided by Bluenoser
Categories Quick Breads
Time 30m
Yield 14 muffins
Number Of Ingredients 8
Steps:
- Beat egg, blend in shortening, milk and soup.
- Sift flour, baking powder and salt.
- Add liquid mixture to dry ingredients along with parsley or chives.
- Stir til flour is just moistened.
- Fill greased muffin tins 2/3 full.
- Bake 20 mins 425F.
Nutrition Facts : Calories 142.4, Fat 7.1, SaturatedFat 1.3, Cholesterol 15.7, Sodium 257.5, Carbohydrate 17.1, Fiber 0.3, Sugar 0.4, Protein 2.5
VEGGIE EGG MUFFINS WITH SPINACH AND MUSHROOMS
Easy egg muffins with spinach, mushrooms, and cheese.
Provided by shouthurray
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top.
- Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full.
- Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 2.7 g, Cholesterol 163.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 3.1 g, Sodium 346.1 mg, Sugar 0.8 g
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