Wild Mushroom and Gruyere Muffins

_wildmushroomandgruyeremuffins_ 2 cups plain flour 1/2 tbs white sugar 2 tsp baking powder 1/2 tsp salt 15 gms Dried French mix 1 tbs chopped chives 1/3 cup grated Parmesan cheese 1 cup shredded Gruyere cheese 1 egg, beaten 1 cup milk 1/2 cup vegetable oil

Preheat oven to 200 degrees. Lightly grease muffin pan. Using a spice grinder blend the dried mushrooms into a powder. In a large mixing bowl, combine flour, sugar, baking powder, salt, mushroom powder, chives, parmesan cheese, gruyere cheese, reserving some to sprinkle on top. Combine the egg, milk, and vegetable oil. Mix into the dry ingredients and stir together just to moisten. Spoon the batter into prepared muffin pans sprinkle reserved cheese on top and bake at 200 degrees for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean and the cheese is golden.

Gourmet options: Replace some vegetable oil with truffle oil use wild mushroom and black garlic salt

Ingredients

Preheat oven to 200 degrees. Lightly grease muffin pan. Using a spice grinder blend the dried mushrooms into a powder. In a large mixing bowl, combine flour, sugar, baking powder, salt, mushroom powder, chives, parmesan cheese, gruyere cheese, reserving some to sprinkle on top. Combine the egg, milk, and vegetable oil. Mix into the dry ingredients and stir together just to moisten. Spoon the batter into prepared muffin pans sprinkle reserved cheese on top and bake at 200 degrees for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean and the cheese is golden.

Gourmet options: Replace some vegetable oil with truffle oil use wild mushroom and black garlic salt


Instructions


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