Cheesy Mushroom and Prawn Muffins.

Cheesy Prawn and Mushroom Muffins

I have a baking guru – and it’s Carey of Bits of Carey. I love her no-nonsense approach to baking and the way that she writes her blog gives me courage and confidence. I don’t have a good track record with baking – and this is because I have a terrible habit of altering recipes. I have learnt the hard way though. With most of my efforts over the years having gone to the dogs – literally, I now know that baking is not cooking its science and one must obey the rules of science to the milligram.

My children begged me for ice cream birthday cakes – and I am sure this was to avoid one of my catastrophes being served at their birthday parties! I can confidently whack a tasty meal on the table with the most modest of ingredients, but baking terrified me. In order to attempt to remedy my appalling baking record I purchased a digital scale and I must say that this seems to be the answer … I have been turning out successes – one after the other!!!

With Shrove Tuesday aka Pancake Day come and gone – I was left with a

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container of left over prawn, mushroom and cheese sauce (the savoury filling of choice for our pancakes). After reading Carey’s Spinach & Feta Muffins to start off the week (click here for her recipe) I got to thinking about her recipe and decided to substitute the steamed spinach in her recipe with my left over cheese sauce. I was working on the premise that steamed spinach is soft and wet – and so was my cheese sauce.

Well, (hang on while I puff out my chest as far as I can) IT WORKED LIKE A BOMB!!!!!! I served these during a business meeting in our board room last week – and all present really enjoyed them ….. Muffins are a great way to use up left overs!

Left – Overs Muffins!

Left-over cheese, mushroom & prawn sauce in the scale!


375 ml (1 1/2 cups) cake flour

10 ml (2 t) baking powder

3 ml (1/2 t) salt

1 tsp of cayenne pepper

300g left over cheese sauce

250ml grated pecorino or parmesan cheese

A handful of chopped fresh basil or parsley

100 ml milk

100 ml vegetable oil (it seems like a lot but this prolongs the shelf life)

1 egg

Preheat the oven to 190 degrees.


Sift the dry ingredients together and add the chopped spinach and feta.

Beat the milk, oil and egg together and stir into the flour mixture.

The batter should look a bit lumpy, don’t worry.

Do not over mix.

Spoon the batter equally (3/4 full) into a greased muffin tin top with a sprinkling of pecorino or parmesan chees and a dusting of cayenne pepper.

Bake for 15 – 20 minutes, depending on the size of the muffins.

10 – 12 minutes for mini muffins.

Serve hot with butter (lots of butter!)

As Carey states in her post you can substitute the spinach for almost anything – I have some left over peas with bacon in my fridge – I am going to make them again using the peas with some chopped fresh mint and sundried tomatoes! I believe that adding a good half a cup of chopped fresh herbs kind of refreshes the muffins and lifts the left overs up a wee bit!

Carey this is a great recipe angel – Thank You!!! Innocent

Bubblz and Feenix thank you too – they no longer get fed my baking disasters!


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