Title: Mushroom Muffins
Categories: Muffins Bread
Yield: 12 Servings
| 1 3/4 | c | Flour |
| 1 | tb | Sugar |
| 1/4 | ts | Salt |
| 2 | ts | Baking Powder |
| 1/2 | c | Mild Cheddar Cheese;grated |
| 3/4 | c | Mushrooms; chopped (3 large) |
| 1/3 | c | Onion; chopped (1/2 small) |
| 1/4 | c | Walnuts; chopped |
| 1/8 | ts | Ground Black Pepper |
| 1/2 | ts | Ground Thyme |
| 1/2 | ts | Salt |
| 1/2 | tb | Dried Parsley Flakes |
| 1 | tb | Butter |
| 1 | | Egg; beaten |
| 3/4 | c | Milk |
| 1/3 | c | Vegetable Oil |
Preheat oven to 400. Grease or line a 12 c muffin tin. Clean mushrooms and
chop (not too fine, but not too coarse). Chop onions. Melt butter in sm.
skillet and add mushrooms, onions, and walnuts. Add pepper, 1/2 tsp. salt,
thyme and parsley. Saute on med. heat until onion is cooked (transparent).
Set aside to cool some. Measure flour, sugar, 1/4 ts of salt, baking powder
into a lg. mixing bowl. Blend the dry ingred. well. Add the cheese and
blend. In a sm. bowl, add the egg, oil and milk and blend til well mixed.
Make a well in the dry ingred. and add the egg mixture and then the
mushroom mixture. Blend all together just til dry ingred. are moistened.
Do not overmix. Divide batter into prepared pan and bake for 20-25 min.
Serve hot with butter, or as is.