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Mushroom cream cheese muffins

 

kelpresser - home chef kelpresser

 over 18 years ago

My mother in law made these awesome mushroom muffins with chunks of cream cheese for a shower/brunch. She is unable to find the recipe...anyone out there have anything remotely close?
Thanks!
~kelly

Replies

Home chef Peanut Patty
Ola, United States
 over 18 years ago

Cheesy Muffins
Makes 24 Bisquick

1small can mushrooms, diced

1 cup Bisquick(r) baking mix

3 ounces cream cheese -- cubed

2 large eggs -- lightly beaten

1/2 cup cheddar cheese -- shredded

2/3 cup milk

1/4 cup grean onions -- chopped

Combine first 5 ingrediients. in a large. bowl; make a well in center of mixture. Combine eggs, and milk; add mushrooms , stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan immediately.
Makes 2 dozen.

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Mushroom muffins

Categories: Bread

Yield: 10 Servings

1 c Finely chopped mushrooms

2 Eggs

1/4 c Oil

1/2 c Milk

2 tb Chopped parsley

1 pn Dried thyme

2 c Self-raising flour

WET MIX DRY MIX Preheat oven to 400øF, prepare pans. Thoroughly combine the wet mix ingredients. Add the flour until just combined. Spoon into pans & bake for 20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and chicken meals or salads. Variations: 1. Mushroom & Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin has a delicious texture. 2. Mushroom & Tarragon: Add 1-1/2-2 tsp dried tarragon or 2 Tbsp of fresh to the wet mix. 3. Mushroom & Bacon: Add 1/2 cup finely diced bacon or ham to the wet mix. this is a nice addition to the mushroom & walnut variation. 4. Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp baking powder.

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BROCCOLI-MUSHROOM MUFFINS

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1/2 c. onion, chopped

1/3 c. butter, melted

1 egg, beaten

1/4 c. sour cream

1/2 c. nacho cheese dip

1 (4 oz.) can sliced

mushrooms, drained

1 c. Cheddar cheese, shredded

2 c. flour

1 1/2 Tbsp. baking powder

1 tsp. salt

2 1/2 tsp. sugar

1 (10 oz.) pkg. broccoli,

thawed and squeezed dry

3/4 c. toasted sliced almonds

Saute onion in butter until tender. Combine with egg,
sour cream and cheese dip. Stir in mushrooms and Cheddar
cheese. Sift together flour, baking powder, salt and sugar.
Add to onion mixture all at once along with broccoli and sliced
almonds. Stir just until blended. Batter will be very thick.
Fill custard cups 2/3 full. Place on cookie sheet. Bake at
375 degrees approximately 30 minutes. May be baked in muffin tins.
Cool in pan 10 minutes.