Savory Mushroom and Chive Muffins
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Source: https://recipheon.com/en/recipes/snacks/savory-mushroom-and-chive-muffins
About this recipe
Savory mushroom and chive muffins combine eggs, milk, flour, and oil with the distinct flavor of mushrooms. The mushrooms give them a home-style, slightly earthy aroma, while chives add freshness and cut through the delicate batter. If the mushrooms are very moist, it helps to chop them finely so they are distributed evenly through the batter without weighing down the muffins. Serve these savory muffins warm or cooled, especially as a packed snack or a small bake for dinner.
Ingredients
Servings: 6
2 eggs
150 g all-purpose flour
120 ml milk
120 g button mushrooms
1 tablespoon chives
40 ml oil
1 teaspoon baking powder
Steps
Preheat a conventional oven (no fan) to 180°C, position a rack in the middle, and prepare a muffin pan with 6 wells.
Finely chop the mushrooms. Heat 1 teaspoon of the oil in a skillet and cook the mushrooms over medium-high heat for 6 minutes, until all visible liquid has evaporated; let cool. Chop the chives.
Whisk the eggs with the milk and remaining oil, then add the flour and baking powder and mix briefly, just until combined.
Fold in the cooled mushrooms and chives.
Divide the batter among the 6 muffin cups and bake for 18–22 minutes, until the muffins are risen, firm, and lightly browned. Cool in the pan for 5 minutes.
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