Recipe - Mushroom Muffins

WET MIX
1 cup Finely chopped mushrooms
2 Eggs
One fourth cup Oil
One half cup Milk
2 tablespoon Chopped parsley
1 pn Dried thyme

DRY MIX
2 cup Selfraising flour

Preheat oven to 400øF, prepare pans. Thoroughly combine the wet mix
ingredients. Add the flour until just combined. Spoon into pans & bake for
2025 mins. Remove from pans AS SOON as they are slightly cooled to prevent
sweating. Makes 1012. A popular accompaniment at dinner to soups, beef and
chicken meals or salads. Variations:

1. Mushroom & Walnut: Add One half cup chopped walnuts to the wet mix. This
muffin has a delicious texture.

2. Mushroom & Tarragon: Add 11/22 tsp dried tarragon or 2 Tbsp of fresh
to the wet mix.

3. Mushroom & Bacon: Add One half cup finely minced bacon or ham to the wet mix.
this is a nice addition to the mushroom & walnut variation.

4. Mushroom & Rye: Use 1 cup selfraising 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.