Nice to bake sometimes, right? Mini Cheese & Mushroom Muffins for the win! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #muffins #baking #cheese #snack

 

 

Mini Cheese & Mushroom Muffins

Makes about 30 (depending on the size of your mini muffin tin)

 

Ingredients

300g flour

4 tsp baking powder

1 tsp sea salt flakes

1 tsp freshly ground black pepper

180ml milk

105g olive oil (about ½ cup)

2 large eggs

60g strong aged cheddar, grated (about ½ cup)

50g parmesan, grated (about ½ cup)

250g Baby Button mushrooms, cooked

 

Method

1 Preheat oven to 200˚C. Grease a 12 cup mini muffin tray.

2 Place flour, baking powder, salt and pepper in a bowl and whisk to mix.

3 In a separate bowl, whisk the milk, olive oil and eggs together.

4 Pour the wet into the dry and mix them together. Fold in the cheeses and the Baby Buttons.

5 Working in batches, fill the mini muffin tray ¾ way up. Bake for 15 minutes, until golden and cooked through.

6 Allow to cool slightly before serving.