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Mini Mushroom Cakes Salés
Makes 8-12 depending on mini loaf tin size
Ingredients
250g flour
2 tsp baking powder
½ tsp smoked paprika
1 tbsp fresh thyme leaves
1 tsp dried thyme
100g parmesan, grated
250g Portabellini mushrooms, sliced and cooked
100g green olives, pitted and roughly chopped
½ tsp salt
½ tsp freshly ground black pepper
150ml olive oil
150g milk
4 eggs, lightly beaten
Method
1 Preheat oven to 200˚C. Grease mini loaf tins and set aside.
2 Whisk the flour, baking powder and paprika in a bowl. Stir in the thyme, parmesan, cooked mushrooms, olives, salt and pepper.
3 In another bowl, whisk together the oil, milk and eggs. Pour this into the dry ingredients and mix well.
4 Fill mini loaf tins ¾ the way up the tin. Place on a baking sheet and bake until golden and a skewer comes out clean, 15-20 minutes.
5 Leave to cool in the tins for five minutes until you can handle them. Turn out of the tins and serve warm with some softened butter.