Ingredients Jump to Instructions ↓

  1. 1/4 cup oil-packed dried tomatoes

  2. Olive oil

  3. 1 cup fresh mushrooms, coarsely chopped

  4. 1 3/4 cups all-purpose flour

  5. 1/2 cup finely shredded Asiago cheese or Romano cheese (2 ounces)

  6. 2 tablespoons sugar

  7. 2 teaspoons baking powder

  8. 1/2 teaspoon garlic salt

  9. 1/4 teaspoon baking soda

  10. 1/8 teaspoon black pepper

  11. 1 beaten egg

  12. 3/4 cup milk

  13. 2 to 3 tablespoons finely shredded Asiago or Romano cheese tablespoons Asiago cheese.

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat oven to 400°F. Grease twelve 2 1/2-inch muffin cups or coat with nonstick cooking spray; set aside. Drain tomatoes, reserving oil. Chop tomatoes; set aside. Add enough additional olive oil to reserved oil to measure 1/3 cup total.

  3. In a medium skillet cook mushrooms in 1 tablespoon of the oil about 5 minutes or until mushrooms are tender and most of the liquid has evaporated. Remove from heat; cool slightly.

  4. In a medium bowl stir together flour, the1/2 cup Asiago cheese, the sugar, baking powder, garlic salt, baking soda, and pepper. Make a well in the center of the flour mixture; set aside.

  5. In a small bowl stir together egg, milk, and remaining oil. Stir in mushrooms and chopped tomatoes. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, sprinkle with the 2 to 3 tablespoons Asiago cheese.

  6. Bake for 18 to 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool slightly on a wire rack. Serve warm.


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