Savory mushroom and cheddar muffins

Name: Savory mushroom and cheddar muffins
Ingredients: 3 eggs; 1/2 teaspoon fine salt; 1/4 teaspoon ground pepper; 5 tablespoons oil; 200 g buttermilk; 140 g all-purpose flour; 1 teaspoon baking powder; 170 g jarred mushrooms; 1 green onion (30 g); 50 g cheddar

Appetizers - Savory mushroom and cheddar muffins by Daria G. - Recipia

Savory mushroom and cheddar muffins start with a buttermilk batter, jarred mushrooms and cheddar, baked at 170 degrees. This makes 12 muffins, golden at the edges, good for packing since they don't leak or need reheating. I lift them out of the tin with a teaspoon so the edge doesn't tear. Prep: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Servings: 12. About 137 kcal and 5 g protein per serving.

Ingredients

3 eggs
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
5 tablespoons oil
200 g buttermilk
140 g all-purpose flour
1 teaspoon baking powder
170 g jarred mushrooms
1 green onion (30 g)
50 g cheddar

Preparation

1. Beat the eggs until frothy with 1/2 teaspoon fine salt and 1/4 teaspoon ground pepper. 2. Add 5 tablespoons oil, mix, then pour in 200 g buttermilk. 3. Sift 140 g all-purpose flour over the batter together with 1 teaspoon baking powder, and fold them in. 4. Drain the jarred mushrooms (170 g), rinse them well and cut them into pieces. 5. Clean the green onion (1 green onion) and slice it into rounds. 6. Add the mushrooms and the green onion to the mixture, then stir. 7. Grate 50 g cheddar over the top and mix everything with a spatula. 8. Spoon the mixture into muffin tins, without filling the tins to the top. 9. Bake the muffins in the oven preheated to 170 degrees C, 25-30 minutes, until golden and cooked through. 10. Take the muffins out of the oven, let them cool a little and serve.

Notes

The muffins go well with pickled cucumbers and a tomato salad, especially when served warm. Kept in a closed container in the fridge, they keep for up to 3 days. The jarred mushrooms must be drained well, otherwise the batter gets soggy and the muffins stay sticky in the middle. If the tins are smaller, check early, as they brown faster. You can use 200 g plain yogurt instead of the buttermilk. For packing, let them cool completely before putting them in the box, otherwise condensation makes them soggy. Contains gluten, eggs and dairy.