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Parmesan Mushroom Muffins

Yields30 ServingsCook Time25 mins

 1 tbs olive oil
 300g cup mushrooms, diced
 2 tbs rosemary leaves, chopped
 Olive oil cooking spray
 1½ cups plain flour
 3 tsp baking powder
 100g parmesan cheese, grated
 2 eggs
 ¾ cup buttermilk
 80g butter, melted
 1 bunch rosemary, extra, to serve
 300g smoked salmon slices, to serve
1

Heat the oil in a non-stick frying pan over high heat. Add the mushrooms and chopped rosemary. Cook for 5 minutes or until the mushrooms are tender. Set aside to cool for 10 minutes.

2

Meanwhile, preheat oven to 200°C fan forced. Lightly grease three, 12 hole, 30ml-capacity mini muffin pans with olive oil spray.

3

Sift the flour and baking powder into a bowl. Add the parmesan and season with salt and pepper. Using a fork, whisk the eggs and buttermilk together in a jug. Pour the egg mixture into the dry ingredients. Add the butter and stir until almost combined. Fold in the mushrooms.

4

Spoon mixture into muffin holes until almost full. Bake for 18–20 minutes or until a skewer inserted into a muffin comes out clean. Stand muffins in pan for 5 minutes then turn out onto a wire rack.

5

Cut rosemary sprigs into 3cm lengths. Top muffins with a piece of salmon and secure with a rosemary sprig. Serve.

Nutrition Facts

Servings 0