| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Finely chopped mushrooms |
| 2 |
|
Eggs |
| 1/4 |
c |
Oil |
| 1/2 |
c |
Milk |
| 2 |
T |
Chopped parsley |
| 1 |
pn |
Dried thyme |
| 2 |
c |
Self-raising flour |
INSTRUCTIONS
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: Mushroom &
Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin has a
delicious texture. Mushroom & Tarragon: Add 1-1/2-2 tsp dried tarragon
or 2 Tbsp of fresh to the wet mix. 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. Mushroom & Rye: Use 1 cup
self-raising and 1 cup rye flour with 2 tsp baking powder.
REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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