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Savory Mushroom and Chive Muffins
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Source: https://recipheon.com/en/recipes/snacks/savory-mushroom-and-chive-muffins
About this recipe
Mushroom and chive muffins are savory bakes made with eggs, milk, flour and oil. Finely chopped mushrooms are first cooked until their visible liquid evaporates and then cooled so they do not thin the batter. Chives add freshness, while brief mixing after adding the flour helps keep the centers soft. Serve after cooling briefly, as a snack or an accompaniment to supper.
Ingredients
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 the oven to 180°C with top and bottom heat and position the rack in the middle. Prepare a tin with six wells holding about 150 ml each and line with paper cases.
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 between six wells, filling each no more than 2/3 full. Bake for about 18–22 minutes, until the muffins rise and brown and a skewer inserted into the batter has no raw mixture clinging to it. Bake longer if necessary. Cool in the tin for 5 minutes.
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