Mushroom muffins

These muffins make a good lunch, especially if you have a leafy salad with them

1 ½ cups self-raising flour

1 cup grated tasty cheese

½ tsp garlic salt

1 tbsp sugar

Pinch cayenne pepper

25 gms butter

2 cups finely chopped mushrooms

1 spring onion, finely chopped

1 tsp fresh thyme, finely chopped

1 egg

1 cup milk

Measure into a large bowl the flour, cheese, garlic salt, sugar and cayenne pepper. Add coriander leaf and chopped roasted pepper. Mix lightly with your fingertips to combine.  Heat the butter in medium sized frying pan and cook the mushrooms, spring onions and thyme over a medium heat, until mushrooms have softened. Beat the egg and milk together, add the mushroom mixture and mix well. Pour over the dry ingredients and fold the two mixtures together taking care not to over-mix.

Spray 12 medium sized muffin pans with non-stick spray. Put about ¼ cup of the mixture in each muffin cup. Bake at 210°C for 12-15 minutes until muffin springs back when pressed in middle.