mardi 23 décembre 2014

Blue cheese and mushroom muffins

These muffins are especially nice with soup.


Makes 12 muffins
  • ½ cup coarsely chopped mushrooms
  • 1 large clove garlic, finely chopped
  • 2 tablespoons margarine or butter
  • 1 egg
  • 1¼ cups milk
  • 3 tablespoons margarine or butter, melted
  • 2 cups all-purpose flour
  • ¼ cup crumbled blue cheese
  • 2 tablespoons chopped green onions
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • Pinch of pepper
  1. Heat oven to 400F (200C), grease 12 medium muffin cups.
  2. Cook mushrooms and garlic in 2 tablespoons margarine in 6-inch skillet over medium heat about 3 minutes, stirring frequently, until the mushrooms are tender, remove with slotted spoon ; reserve.
  3. In a large bowl, beat egg slightly with a fork, stir in milk and 3 tablespoons melted margarine.
  4. Stir in mushrooms and remaining ingrédients just until flour is moistened.
  5. Divide batter evenly among cups (cups will be almost full)
  6. Bake about 30 minutes or until golden brown.
  7. Let stand 5 minutes ; remove from pan and serve warm.
  8. Refrigerate any remaining muffins.
BON APPETIT