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Nonstick spray or paper muffin cups
1/4 cup olive oil
1 medium onion, finely chopped
1 medium green pepper, cored, seeded, and finely chopped
8 ounces cremini mushrooms, cleaned and thinly sliced
1 2/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
2 large eggs, lightly beaten, at room temperature
One 8-ounce can tomato sauce
3/4 cup grated Parmigiano-Reggiano (about 3 ounces)
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
Position the rack in the center of the oven and preheat the
oven to 400¡F. To prepare the muffin tins, spray the indentations
and the rims around them with nonstick spray, or line the
indentations with paper muffin cups. If using silicon muffin
tins, spray them as directed, then place them on a baking
sheet.
Heat a large skillet over medium heat, then swirl in the
oil. Add the onion, green pepper, and mushrooms; cook, stirring
frequently, for about 4 minutes, or until the mushrooms have
given off their liquid and it has evaporated. Transfer the
contents of the skillet to a large bowl; cool for 5 minutes.
Meanwhile, whisk the flour, sugar, and baking powder in a
small bowl until well combined; set aside.
Stir the eggs, tomato sauce, cheese, rosemary, oregano, garlic
powder, and salt into the vegetables. Then stir in the flour
mixture, just until incorporated.
Fill the prepared indentations three-quarters full. Use additional,
greased tins, or individual, oven-safe, greased ramekins for
any additional batter; or reserve the batter for a second
baking. For best results, make sure any mushrooms are submerged
in the batter, not sticking out of the top of the muffins.
Bake until the muffins have well rounded, lightly browned
tops and a toothpick inserted in the center of one muffin
comes out clean, about 10 minutes.
Set the pan on a wire rack to cool for 10 minutes. Gently
tip each muffin to the side to make sure it isn't stuck. If
so, gently rock it back and forth to release it from the tin.
Remove the muffins and cool for 5 more minutes on the rack
before serving
Makes 36 mini muffins
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