Veggie Life-Mini Mushroom Muffins

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* Exported from MasterCook *

 

Mini Mushroom Muffins

 

Recipe By :Veggie Life, Winter 2000-2001

Serving Size : 0 Preparation Time :0:00

Categories : Desserts and Baked Goods Lacto

Ovo Winter 2000-2001

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 cups coarsely chopped mushrooms (about 6

ounces)

1/2 cup chopped scallions

Black pepper

1 1/4 cup unbleached white flour

1/4 cup finely grated Parmesan -- more for sprinkling

muffin tops

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 large egg

3/4 cup milk

Cooking spray

 

1. In a large skillet, heat I tablespoon of the oil over medium-high heat.

Add mushrooms and scallions and saute until mushrooms exude their juices,

about 3 minutes. Continue cooking until moisture has evaporated, about 2

minutes more. Turn off heat and let cool.

 

2. Preheat oven to 375' and lightly spray or oil 2 mini-muffin tins (12

muffins per tin.)

 

3. In a large bowl, whisk together flour, Parmesan, baking powder, and

salt. In a medium bowl, whisk together remaining olive oil, egg, milk, and

cooled mushroom mixture. Add wet ingredients to dry and mix until just

combined.

 

4. Fill muffin cups 2/3 full with batter. Sprinkle tops with additional

Parmesan. Bake for 12 to 15 minutes, until tops are browned.

 

PER MUFFIN: 45 CAL (39% from fat), 2g PROT, 2g FAT, 5g CARB, 64mg SOD,

11mg CHOL, 0.3g FIBER.

 

Yield:

" 24 mini-muffins "

 

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Per Serving (excluding unknown items): 436 Calories; 38g Fat (76.1%

calories from fat); 12g Protein; 14g Carbohydrate; 1g Dietary Fiber; 212mg

Cholesterol; 1151mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2

Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0