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.