MOUTHWATERING Breakfast Muffins Recipe with Mushrooms and Green Onions

How to Make Breakfast Muffins with Mushrooms and Green Onions

Breakfast Muffins with Mushrooms and Green Onions

➡️ In search for a quick and easy recipe to start my day, I uncovered a delightful breakfast creation: Breakfast Muffins with Mushrooms and Green Onions. These savory delights are the perfect way to start your day, with each muffin bursting with earthy mushrooms and fragrant green onions. Baked to golden perfection, these muffins offer a delightful balance of flavors and textures, making them a satisfying choice for breakfast or brunch. Whether enjoyed fresh out of the oven or warmed up later, these Breakfast Muffins are sure to become a new favorite in your morning routine. Join me in savoring these savory treats and adding a touch of homemade goodness to your breakfast table.

➡️ Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted
1 cup chopped mushrooms
1/2 cup chopped green onions
1/2 cup shredded cheddar cheese

➡️ Instructions:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper until well combined.
In a separate bowl, beat the eggs. Then, stir in the buttermilk and melted butter until fully incorporated.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in dense muffins.
Gently fold in the chopped mushrooms, green onions, and shredded cheddar cheese until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

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