although blogging and being in touch with you my friends and fellow bloggers brings me plenty of joy and happiness I needed to take some time off toget healthy again and come back with refreshing new ideas and creativity.
This was a long and unexpected break from blogging but now I'm back, my health is improving and I feel renewed with energy.
Your words of encouragement touched my heart and were truly inspiring.
It was amazing to hear that many of you went through similar experiences and came out feeling even stronger and more confident than before. Thank you so much for your support!
But of course, my absence didn't mean that I wasn't experimenting with new recipes.
One of these experiments came from rethinking muffins in my kitchen lab.
The results are these yummylicious cheese and mushroom muffins.
Many of our friends found them quiet addicitive, they are great when you are inviting on a budget and unbelievable easy to prepare.
2 cups of grated cheese (Pick your favorite tasty cheese, my choice was Grana Padano)
1 1/2 cup of milk
1 cup of roughly chopped mushrooms
1 cup of roughly chopped fresh parsley
1 cup of finley chopped onions (optional)
1 spoonful of soft butter, unsalted
Salt and pepper
Preheat oven to 180 C.
Melt butter in a skillet and saute onions until translucent.
Add mushrooms and saute until soft.
Stir in chopped parsley, set aside.
Beat eggs in a mixing bowl until color changes to a pale yellow.
Sit flour into a large bowl.
Make a well in the flour and add all remaining ingredients.
Mix well until combined.
Fill a greased 12 hole muffin case
and bake in the middle of the oven for about 25 minutes or until golden brown.
Mmh, so good with a bit of sour cream
Serves 12 p.