Savory Mushroom Muffins with Extra Cheese

Preheat the oven to 180°C (th.6).

Butter and flour 12 small muffin molds or line a muffin tray with 12 paper liners.

Clean the mushrooms and chop three quarters roughly.

In a pan, heat 40 g of salted butter, then sauté the chopped mushrooms for 5 minutes until they no longer release water. Season with salt to taste.

In a mixing bowl, combine the flour and the baking powder, then add the eggs with the remaining butter.

Mix everything well, then gently fold in the mushrooms, the cubes of cheese, and the herbs.

Divide the batter among the molds, filling them three-quarters full, then bake for 15 minutes.

Meanwhile, slice the remaining mushrooms.

Remove the muffins from the oven, let them cool for 2 minutes, then gently unmold using a knife with a smooth blade.