Mushroom Feta and Basil Muffins

Mushroom, Feta and Basil Muffins

These muffins came about as I was looking for a new breakfast recipe for my 7-Day Pilates Body Kickstart Program. I’ve made egg muffins before but, and I know this sounds a bit obvious, they were too eggy!  I wanted healthy muffins with a more cake like consistency. These gluten-free muffins are just that and are perfect for breakfast or as a nutritious snack.

Mushroom Feta and Basil Muffins

Mushroom, Feta & Basil Muffins
Yields 12
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 340g mushrooms, chopped
  2. 1 medium onion, finely diced
  3. 1 tbsp olive oil
  4. 130g ground almonds
  5. 1 tsp baking powder
  6. 1/2 tsp salt
  7. 1/4 ground black pepper
  8. 4 large eggs
  9. 3 tbsp milk (dairy or non-dairy)
  10. 50g feta cheese, crumbled
  11. Large handful fresh basil leaves, chopped
Instructions
  1. Heat the olive oil in a large pan. Saute the onion and mushrooms for approx. 10 minutes until soft and all the liquid has evaporated. Remove from the heat.
  2. Preheat the oven to 180 C (350F). Grease the cups of your muffin tin.
  3. In a large bowl mix together the ground almonds, baking powder, salt and pepper.
  4. In another bowl whisk together the eggs and milk.
  5. Add the egg mixture to the flour mixture and combine. Stir in the cooked mushrooms and onion and the chopped basil.
  6. Divide the batter equally between the muffin cups.
  7. Bake for approx. 20 minutes or until the tops of the muffins are golden brown and a sharp knife inserted into the centre comes out clean.
  8. Leave to cool in the tin for 5 minutes then remove and place on a wire rack to cool.
  9. Can be eaten warm or at room temperature.
Notes
  1. These muffins store well in the fridge for up to 5 days and can also be frozen.
SharonSnowdon.com http://www.sharonsnowdon.com/

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