Baking Escapade # 19 – Whole Wheat Mushroom, Spinach and Caramelised Onion Muffins

 

The Cheese and Tomato Layer Muffins were a smash hit…needless to say, we were panting for more……I saw another simple recipe for muffins that said caramelized onions with Spinach, I had a few button mushrooms which I thought would taste great in the muffin. This time, I altered the recipe to incorporate whole wheat flour and halved the amount of spinach to accommodate the mushrooms. I also mixed most of the cheese into the batter, reserving very little for the topping.

This batter is rather dry, it looks like it could do with some more liquid. I also imagined it would turn out hard and dry…..i was so pleasantly surprised. The muffin has a nice grain (sorry I don’t have a cross section of the muffin, cos it just didn’t make it past the few pictures I took for the blog….we had to beat each other off for the muffins!!). I think because I used whole wheat flour, the edges turned a lovely brown and were crisp but not hard. The insides were lovely….moist and grainy and the flavours of the onion, mushroom and spinach just shining through. Again I can’t really say how these will be when they’re cold, cos we had them when still warm ………..

Spinach and Caramelised Onion Muffins (Recipe from Muffin Bible) (

makes 6 muffins

(the changes i made are within brackets)

1 onion diced

1 t olive oil

1 bunch spinach, washed and chopped (about 1/2 c)

4-5 button mushrooms cleaned and quartered

1 1/4 c all purpose flour ( i used 1 c whole wheat atta and 1/4 c APF)

1 T sugar 

1/2  t baking powder

1 t salt

1 egg

1/2  c milk

1/3 c oil

½ c grated parmesan cheese for the topping ( i used cheddar)

Cook the diced onions slowly over medium high heat in olive oil until they become richly caramelized. add the spinach and mushroom and cook a few minutes till the spinach wilts. set aside to cool.

Combine all the dry ingredients  in a bowl and mix. Add eggs, milk and oil to the dry ingredients along with the cooled onions, mushroom and spinach mix. Mix together until just combined. Scoop the batter into buttered muffin pans filling two thirds full. Sprinkle tops of the batter with cheese. Bake at 215 C for about 15 minutes. 

remove from the oven. transfer to a wire rack. serve warm.