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Cheese and Mushroom Muffins

Nicholas, my three year old, love cheese and mushrooms and I thought I will treat him and make him some muffins with his two favourites. “Oh wow, thanks Mom, my favourite”. He is so grown up sometimes it scares me and the thought of him leaving the house one day makes me nervous to no end. I just love to watch him eat, he always enjoys every bite and so full of compliments it makes me feel like a real Chef  ;0). So, if you like cheese and mushrooms, try this recipe. Must say that it was rather yummy. I did test my muffins after 18 minutes and found that it was still a little wet. So I did leave it in for a further 5 minutes and then left it to cool down in the muffin tin, before taking them out.

Makes: 12


500ml All purpose Flour

15ml Baking Powder

2ml Salt

5ml Paprika

125g Button Mushrooms

30ml Spring Onions, finely chopped

100g Cheddar Cheese, finely grated

5ml dry Parsley

1ml freshly grounded Black Pepper

2 extra big Eggs

100ml Oil (I use sunflower for this)

300ml Milk


  1. Preheat oven to 200 ˚C.
  2. Sieve the flour, baking powder, salt and paprika together.
  3. Add mushrooms, spring onion, cheese, parsley and black pepper to flour mixture.
  4. Whisk eggs, oil and milk together and add to flour mixture.
  5. Spoon mixture into an oiled muffin pan. Fill ⅔. (With this I actually used paper cups)
  6. Bake 20 – 25 minutes.
  7. Cool completely in muffin pan and then remove.

About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

6 responses »

  1. Your 3 year old has a great name… These muffins sound awesome! I’ve never made a savoury muffin, but I really should!

    • Thanks you, now that we have lived in Moscow, Russia for a bit, we realized just what a special name it is. The are so many St. Nicholas’ so we are very happy that we have picked the “right” name. Dawn made some with a stronger cheese and says it’s yummy…let me know when and if you make some and what you think 😉

  2. whipped some up Nel only I used shartp cheddar and served with fresh green garden salad….yummmmmmm

  3. Pingback: Five Ways to Turn Your Muffins Veg | GoodVeg powered by Squidoo

  4. hi, is it 500ml or 500g of flour? Or could you convert it to cups? Thanks,


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