When you think of muffins, you rarely think of savory, but I wanted to prove that a savory muffin can be just as delicious as a sweet one. I definitely succeeded with this recipe. I love the taste and smell of biscuits and baking these reminded me of that smell. The sauteed onion and mushrooms give these muffins they’re distinct flavor and the grated cheese and dried dill brings it all together. They’re amazing served as is, but if you want to indulge, spread a little butter on top! These are the perfect addition to any brunch, family breakfast or even as a snack!
Cheesy Mushroom Herb Muffins
2015-02-25 13:17:12
Yields 15
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Nutrition Facts
Serving Size
79g
Yields
15
Amount Per Serving
Calories 183
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 42mg
14%
Sodium 142mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
3%
Sugars 2g
Protein 5g
Vitamin A
5%
Vitamin C
2%
Calcium
11%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 & 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3.5 cups chopped mushrooms
- 1 onion chopped
- 6 tablespoons olive oil
- 4 tablespoons butter, melted and cooled
- 2 eggs
- 1 cup milk
- 1 teaspoon dried dill
- 1 cup shredded Colby cheese
Instructions
- Preheat oven to 375 degrees F. Line muffin tray with paper liners. Set aside.
- In a large skillet heat olive oil over medium heat. Add chopped mushrooms, salt, and pepper and cook with lid on until mushrooms are translucent in color. Add mushrooms and continue to cook for about 10 minutes or until mushrooms are soft. Taste for salt and pepper and add more if desired. Once mushrooms are cooked remove lid and turn heat to low to let some of the water evaporate. You don't want excess water in your muffins.
- Transfer mushroom mix to a plate to cool slightly.
- In the meantime, in a large bowl mix your flour, baking powder, baking soda, dried dill, and shredded cheese.
- In a small bowl whisk eggs. Add milk and butter and mix. Add mushrooms and mix.
- Add the above mixture to the flour mixture and using a spatula, gently fold until moistened.
- Spoon about 1/4 cup mixture into each liner.
- Bake for about 18-20 minutes or until lightly browned on top and toothpick inserted into center comes out clean.
- Remove from oven and cool on wire rack for a few minutes. Remove from trays and continue to cool on rack. Make sure to let them cool completely before removing the paper liners or they'll stick.
- Store in an airtight container.
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