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Author Topic: shiitake & cheese muffins  (Read 1404 times)

Offline DinaC

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shiitake & cheese muffins
« on: November 11, 2009, 08:45:22 PM »
Shiitake & Cheese Muffins

3 tbsp butter or coconut oil
1 cup minced shiitake (fresh or rehydrated dried)
2 cups flour (of your choice)
2 ˝ tsp baking powder (non-aluminum)
˝ cup plus extra Parmesan cheese (or cheese of your choice)
1 cup buttermilk
1 egg

1. Preheat the oven to 400°F.  Either use paper liners or grease a 12-cup muffin tin.
2. Sauté the mushrooms in the butter over medium heat until the moisture is gone. Remove from heat.
3. In a large bowl, combine flour, baking powder and ˝ cup of Parmesan cheese. Mix well. In a small bowl, beat together the buttermilk and the egg.
4. Add this mixture and the mushrooms to the flour. Mix up a lumpy batter, stop stirring when the mushrooms are blended in.
5. Spoon the batter into the muffin cups, 3/4 full. Sprinkle the tops with Parmesan and then bake until brown and the tops spring back when you press the centers gently, about 20-25 minutes. Dry on a wire rack.
They’re good hot, warm, and cold.
Makes 12 muffins.