Melanie and I met on Twitter in the spring of 2011, shortly thereafter I invited her to join me at a Cooking Tweet-Up with Maple Leaf Foods and Tenderflake. Dave and I picked her up, took her for lunch and then he dropped us off for an afternoon of fun.
That’s a great way to meet someone don’t you think?! 🙂
Please give a warm baking love to the Mama from MBA Mama Musings!
I am a sucker for old recipes. I have always felt it was a huge shame that so many of these simple classics were lost in the midst of newer food trends. Some of the newer techniques can appear to be a little intimidating – there is absolutely nothing intimidating here. This recipe is originally found in Muffins: a cookbook, a little pamphlet book that accompanied the first non-stick muffin pan our family ever bought for my grandmother. Yes, it was a while ago.
The original recipe calls for white button mushrooms to be to ‘cook-stir’ed until golden, using margarine. I have used a combination of cremini and button mushrooms, with some finely chopped onion. Instead of using margarine, I used a combination of butter and olive oil for sauteing.
Mixing the cheddar into the dry ingredients is very important. It will keep the cheese from all clumping together and falling to the bottom of your muffin. The sharper the cheese, the better. The next go round here, I am going to experiment with a strong Emmental cheese and see how it goes. I suspect deliciousness will result. What is also not pictured above is the rosemary. Two teaspoons of finely chopped rosemary greatly improves the flavour of these muffins.
Here we have pictured a ‘do as I say’ moment. Beat your eggs with a fork before adding any milk. Works better, I promise.
When you mix the wet and dry ingredients, be sure to just combine them. Tough muffins are a result of over-stirring. These muffins will store, in an air tight container, for several days on the counter. They also freeze well, making them an excellent option to have on hand for unexpected overnight guests or for thawing out as a breakfast on the go option.
· 2 T butter
· 1 T olive oil
· 1/2 lb mushrooms, finely chopped (about 3 cups)
· 1/2 onion, finely diced
· 1 cup whole wheat flour
· 1 cup all purpose flour
· 3 tsp baking powder
· 2 tsp white sugar
· 1/2 tsp salt
· 2 tsp rosemary, finely chopped
· 1 cup grated aged cheddar cheese
· 3/4 cup milk
· 2 eggs
1. Preheat oven to 375 F
2. Saute mushrooms and onions with butter and olive oil until golden
3. Combine flours, baking powder, sugar, salt, rosemary, and cheddar cheese in a bowl
4. In a separate bowl, beat eggs, then add milk
5. Pour wet ingredients into dry and stir until just combined; stir in mushrooms and onions.
6. Divide into muffin papers and bake for approximately 30 minutes or until golden
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I am an MBA housewife. I have four small children, a dog, two cats, way
too much laundry,and a to do list that rivals the agenda of any board
meeting. Oh, yah, and a wonderful husband who makes it all possible