Mushroom stuffed muffin

Ingredients

• 50 g Mushroom, diced
• 1 1/2 tsp Thyme, dried
• 4 tbsp Olive oil
• 75 g Coconut yogurt
• 130 g Whole wheat flour
• 40 g Onion, finely chopped
• 1 1/2 pcs Free range eggs
• 1/2 pinch Black pepper
• 1/2 tsp Baking powder
• 1/2 pinch Sea salt

Method

1. Heat up a frying pan.
2. Add 2 tbsp oil, and saute onion, the mushroom with a pinch of salt, black pepper and 2 tsp thyme.
3. When the mushroom is soft, and all the water evaporate.
4. Let it cool down.
5. Preheat the oven to 200 degrees celsius.
6. Line 12 muffin holes with paper patty pans.
7. Whisk the yoghurt and 6 tbsp oil in a jug.
8. Sift the flour into a bowl.
9. Mix with 1 tsp thyme and backing powder.
10. Make a well in the centre and gently pour the youhurt egg and oil and the mushroom, mix and fold gently to combine (the batter should still be lumpy).
11. Divide the mixture between the 12 paper patty pans.
12. Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
13. Transfer to a wire rack to cool.