| 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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