Ingredients
- 2 cups all-purpose flour (or whole wheat/gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (melted, or olive/coconut oil)
- 2 large eggs (or flax eggs)
- 1 cup milk (or almond/soy milk)
- 2 cups fresh mushrooms (sliced)
- 2 cloves garlic (minced, or 1/2 tsp dried garlic)
- 1/4 cup fresh herbs (parsley, thyme, chopped, or 1 tbsp dried herbs)
- 1 cup cheese (grated, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with paper liners.
- In a skillet, melt 2 tablespoons of butter over medium heat. Sauté sliced mushrooms until golden brown, about 3-5 minutes. Add minced garlic and cook for an additional minute. Mix in chopped herbs and let cool.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs, then whisk in milk and melted butter. Pour wet mixture into dry ingredients and stir until just combined.
- Gently fold in the sautéed mushroom mixture and cheese, if using.
- Spoon mixture into muffin tins, filling each cup about two-thirds full.
- Bake for about 15-18 minutes or until golden and a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
For added moisture, consider folding in grated zucchini or carrots. Experiment with fillings like crumbled bacon or diced bell peppers for added flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian