Muffins with mushrooms and ham
As an appetizer for an aperitif or as a starter with a green salad, these little muffins are a real delight!
- 1 egg
- 175g wheat flour
- 125 ml milk (preferably semi-skimmed)
- 50g melted butter
- 2 slices of white ham
- 180 g button mushrooms
- 4 tbsp. grated Phourssan cheese
- 3 tbsp. olive oil
- ½ packet of baking powder
- 1 sprig of sage
- fine salt and black pepper from the mill.
Preparation 15 mins
Cooking 25 mins
Preheat your oven to th.7 (210°C).
Clean the Paris mushrooms and slice them finely.
In a skillet, heat 2 tbsp. tablespoon olive oil. When the oil is hot, sauté the sliced Paris mushrooms for 5 minutes.
Season them lightly with salt and pepper then set aside until they cool.
Grease muffin tins with tbsp. tablespoons remaining olive oil.
In a bowl, sift the flour. Then add the baking powder, salt, milk and melted butter. Mix well.
Then add the egg, the sliced mushrooms and half the grated phourssan.
Wash, dry and finely chop the sage leaves before adding them to the muffin batter.
Finish the preparation of your muffin batter by adding the ham cut into small cubes. Mix well.
Pour the mushroom and ham muffin batter into the muffin cups.
Sprinkle them with the rest of the grated phourssan.
Bake your mushroom and ham muffins for 25 min at th.7 (210°C).
At the end of cooking (the muffins are then well puffed and slightly golden), take the mushroom and ham muffins out of the oven and let them cool on a wire rack before unmolding them.
How to prepare and cook mushrooms?
For this recipe of Muffins with mushrooms and ham, you can count on 15 minutes of preparation. To learn more about the foods in this Savory Cakes recipe, go here to our food guide.