Recipe and photo from Hembakningsrådet
Photo: Åsa Dahlgren
6 large or 12 standard-sized
The idea is to sweat the chanterelle mushrooms in butter and mix into the muffins to make a lovely snack by itself or with soup.
Ingredients:
150 g chantarelle mushrooms
butter for frying
1/2 teaspoon salt
2 tbsp parsley (chopped)
6 dl spelt wheat flour (sifted)
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 dl milk
75 g butter (melted)
Instructions:
1. Rinse the mushrooms and cut into similarly-sized pieces. Preheat the oven to 225 °C. Place the muffin cups on a muffin tray or normal tray.
2. Fry the mushrooms in butter and allow to sizzle until the water evaporates. Add salt and mix with parsley.
3. Mix the flour, baking powder and salt in a bowl. Whisk together eggs and milk and stir into the flour mixture along with the mushrooms and melted butter.
4. Tip the batter into muffin cups and let stand about 20 minutes. Bake in the oven for 12-18 minutes.
