Cheese ‘n Mushroom muffins

This is a recipe that I have just come up with with the simple intention to bring a bit of cheer to someone who needed it.

Cooking time: 20 minutes preparation + 30 minutes baking
Quantity: This mix makes 24 medium size muffins 
Tips:
1. This is a good recipe to use the cheese you might have at the back of the fridge, which might have gone hard.
I have as a rule to never throw things away, and am always keen to reuse when I can. With mature cheeses I find that they tend to harden with time and so cannot be eaten with a slice of bread. This is a very typical issue with Parmesan cheese.
I generally use this cheese in Italian style sauces where the tomato can take it and transform it into something delicious, but you can also use it in something like this.
I soaked the cheese on water a bit to hydrate it and then cut it into small cubes.
2. Use medium muffin papers as the muffins are quite rich and sometimes, in fact often, less is more.
3. Use fresh mushrooms rather than other alternatives as the result will be nicer.
4. For a smoother result, you might want to use the blender. I definitely liked the results after I used mine. You can see in the image that they became lighter.
Ingredients:
8 chestnut mushrooms sliced
1 spoon of vegetable oil
250g self rising flour
2 teaspoons baking powder
3 crushed garlic cloves
80 gr Parmesan cheese either cut in small cubes or ground
80 gr sheep milk cheese or mature Cheddar, also in small pieces
1 egg
125ml milk
125ml vegetable oil
Cooking instructions:
Preheat the oven at 190 degrees c, gas mark 5. 
Place the mushroom slices with the spoonful of oil on a pan and stir fry until soft. Do not overcook.
Whisk the eggs, the milk , and the oil together in a bowl. In a separate one mix the flour, baking powder, garlic and cheeses.
When the liquid is consistent, incorporate the flour mix and mushrooms until you achieve a smooth paste. 
If, like me, you are using cheese cubes rather than ground cheeses, I would recommend that you mix together by using a blender. You will achieve a better result. Eventually, it is true that the cheese will melt but you want an even distribution of the ingredients throughout the containers.

Leave the mix to rest whilst you prepare the muffin tray with the medium paper containers.

Fill the paper containers half way through, for the muffin to have room to grow. Introduce in the oven and cook for 30 minutes.

When cooked, take them out of the oven and leave to cool before you eat 

Photograph by Cristina Lanz-Azcarate 

Recipe by Cristina Lanz-Azcarate

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