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    You are in: Home / Australian / Mushroom, Parmesan and Basil Muffins Recipe
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    Mushroom, Parmesan and Basil Muffins

    Mushroom, Parmesan and Basil Muffins. Photo by JustJanS

    1/2 Photos of Mushroom, Parmesan and Basil Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    I'mPat's Note:

    Yummy savoury muffins off an old recipe card. Good as a breakfast on the run.

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    Serves: 18



    Units: US | Metric


    1. 1
      Preheat the oven to 200 degrees celsius.
    2. 2
      Line 18 muffin holes with paper patty pans.
    3. 3
      Whisk the milk, egg and oil in a jug.
    4. 4
      Sift the flour into a bowl and add the cheese, basil and mushrooms.
    5. 5
      Make a well in the centre and gently pour in milk, egg and oil mix and fold gently to combine (the batter should still be lumpy).
    6. 6
      Divide the mixture between the 18 paper patty pans and top with slices of the extra mushroom.
    7. 7
      Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
    8. 8
      Transfer to a wire rack to cool.

    Ratings & Reviews:

    • on May 06, 2012


      These were way, way better than I even expected. I like my mushrooms well cooked so was a bit concerned throwing raw, diced ones into the mix-I needn't have worried-they cookd up just GREAT! We had friends turn up as they came out of the oven and the four of us just stood at the ben with a slab of butter and ate them off the cooling rack. Lots of Mmmmms and Oooooos and not much conversation until about 12 of them had been eaten. I was lucky to rescue a few to photograph. Friend went home with the recipe! We all thought a bit of cooked onion and bacon would be nice in the mix for a change, but they were perfect as is!

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    • on January 22, 2008


      Great muffin recipe. Totally different to what I would normally make. Having had 200mm of rain in the last week or so, DD and I went mushroom gathering (is that what you call it?) in the fields of the farm behind us and came home and made these straight away. We really enjoyed them for lunch and have frozen some for school lunches. I put mine in patty papers for ease of eating at school. Thanks Chef Potts for another excellent recipe

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mushroom, Parmesan and Basil Muffins

    Serving Size: 1 (62 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 131.4
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.7 g
    Cholesterol 15.9 mg
    Sodium 290.3 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 0.6 g
    Sugars 0.4 g
    Protein 4.5 g

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