Blue cheese and mushroom muffins

    35 min

    These delightful savoury blue cheese and mushroom muffins are delicious any time of day. Lovely served warm or cold and fabulous for buffets and picnics.

    21 people made this

    Makes: 12 blue cheese and mushroom muffins

    • 125g unsalted butter
    • 2 eggs
    • 250ml milk
    • 400g plain flour
    • 2 teaspoons baking powder
    • 2 teaspoons herbes de Provence
    • salt and pepper, to taste
    • 6 mushrooms, chopped
    • 150g blue cheese, crumbled

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Grease a muffin tin, or line with paper muffin cases.
    2. In a saucepan over a medium heat, melt the butter. Remove from the heat and set aside to cool.
    3. In a mixing bowl, whisk the eggs with the milk then stir in the melted butter.
    4. Sift the flour into a mixing bowl then add the baking powder, herbes de Provence, salt and pepper, mix well. Gradually stir in the egg mixture until well combined.
    5. Add the mushrooms and blue cheese and mix gently. Spoon the mixture into the prepared tin and no more than up to 3/4 full (this allows room for the muffins to rise).
    6. Bake for 20 to 25 minutes until golden brown. Remove from the oven and serve hot or cold.

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