Lamb, Cheese and Mushroom Muffins

PREP: 20 mins COOK: 20 mins Add to My Favourites


Serves 4

  • 250g lamb fillet (or leftover leg of lamb), cut into small pieces
  • 80ml olive oil + 1½ tbsp
  • ½ onion, peeled and finely diced
  • 125g mushrooms, cleaned and chopped
  • 2 tbsp chopped flat-leaf parsley
  • Salt and pepper
  • 125g plain yoghurt
  • 50ml milk
  • 2 eggs
  • 1 tbsp mustard
  • 225g flour
  • 2 tbsp baking powder
  • 80g grated cheese


Step 1

Preheat the oven to gas mark 4 (180°C/350°F).

Step 2

Heat 1 tablespoon of oil in a wok or large frying pan.  Add the onion, mushrooms and meat and cook over a high heat for about 5 minutes or until browned.

Step 3

Take of the heat, add the parsley and seasoning.

Step 4

Mix the yoghurt, remaining oil, milk, eggs and mustard in a jug and set aside. Mix the flour and baking powder in a mixing bowl with a whisk to incorporate lots of air. Make a well in the middle and pour in the egg mixture. Stir with a fork, stopping before the mixture becomes smooth.

Step 5

Add the contents of the frying pan and the grated cheese. Stir, taste and adjust the seasoning if necessary.

Step 6

Place the mixture into muffin tins lined with baking cases. Bake in the oven for 20 minutes.

Step 7

Eat warm or cold for a picnic, starter or buffet.


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