Name: Mushroom Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 large eggs; 7 tbsp butter, softened; ¾ cup sour cream; 3½ oz grated Parmesan; 2 cups self-rising flour; 1 tbsp thyme leaves; a little salt and pepper; 3 large fresh portobello mushrooms (sliced); ¼ cup porcini mushrooms; 5 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, chopped; 1 tbsp chopped rosemary; ½ cup chopped parsley; ½ tsp ground nutmeg; salt; freshly ground black pepper

How I make it

Heat the olive oil in a wide skillet and sauté the garlic, onion, portobello, porcini and rosemary for about 3 minutes.
Season with salt and pepper and let cool slightly.
In a mixer bowl, beat the eggs, sour cream, softened butter and Parmesan until smooth.
Add the flour and mix until combined.
Add the mushrooms and the remaining herbs to the batter. The mixture will look muddy and uneven; that's fine.
Spoon the batter into muffin cups.
Bake in an oven preheated to 375°F (190°C) for about 20-25 minutes, until golden.

What I've learned

The batter with the mushrooms looks muddy and uneven, and I don't try to fix it.

Mushroom Muffins Draft

What you need

Batter

Mushrooms

How I make it

What I've learned