Umami-packed muffins with mushrooms and furikake, tasty for breakfast or snacking. Soft, golden, and easy to make.
# What You'll Need:
→ Vegetables
01 - 7 ounces cremini or shiitake mushrooms, finely chopped
02 - 1 small onion, finely diced
03 - 2 spring onions, sliced
→ Dairy & Eggs
04 - 1/2 cup whole milk
05 - 2 large eggs
06 - 1/2 cup Greek yogurt
07 - 1 cup grated cheddar or mozzarella cheese
08 - 1/4 cup unsalted butter, melted and cooled
→ Dry Ingredients
09 - 2 cups all-purpose flour
10 - 1 tablespoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Seasonings & Toppings
14 - 2 tablespoons soy sauce
15 - 2 tablespoons furikake seasoning, plus more for topping
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease.
02 - In a large skillet over medium heat, melt 1 tablespoon of the butter. Sauté mushrooms and onion until softened and most moisture has evaporated, about 6 to 8 minutes. Add soy sauce and cook for 1 additional minute. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, blend the milk, eggs, yogurt, and remaining melted butter. Whisk until smooth.
05 - Fold the wet ingredients into the dry mixture until just combined. Add the cooled mushroom mixture, cheese, spring onions, and 2 tablespoons furikake. Gently mix; do not overwork the batter.
06 - Evenly spoon the batter into the prepared muffin tin. Sprinkle the tops with extra furikake seasoning and toasted sesame seeds.
07 - Bake for 22 to 25 minutes, until muffin tops are golden and a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
