Authors: lisa' s kitchen feed
These substantial yet light and fluffy baked quiche cups are all the more satisfying as they contain an abundance of creamy paneer cheese and some spicy goodness. I must not forget to mention the mushrooms that are nestled in with the other delights. Bossy, no, but paneer makes its presence known here, as do the mushrooms, but they know their place and assert it modestly.
So easy to prepare and they make for a lovely appetizer or side for dinner especially when served with a salsa or chutney, an Indian dal soup and some savory flatbreads. They also happen to be an excellent brunch or breakfast choice. Feel free to adjust the spicing according to your preference and by all means include more chilies or jalapenos because when you bake them in the oven, considering the egg and cheese component, the heat is really rather tempered.
I was in a hurry, so for a quick topping for the muffins, I pulled some of my trusty "fire paste" out of the fridge, put about a teaspoon of the blend into a small sauce pan with a chopped tomato and a bit of salt and simmered that mixture until thickened because I wanted a bit more of a kick as an option for my dinner guests. No complaints from dining companions nor the cook for that matter.
|Recipe by Lisa Turner
Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
Published on November 6, 2012
Creamy and lightly spiced egg and paneer cheese muffins with mushrooms
- 2 tablespoons unsalted butter
- 1 cup button mushrooms, finely chopped
- 1 small tomato, seeded and finely chopped
- 2 - 3 fresh chilies or jalapeños, seeded and finely chopped
- 2 teaspoons curry powder
- 1 teaspoon chili powder or Kashmiri chili powder
- pinch of cayenne
- 3 tablespoons fresh parsley, finely chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup spelt or unbleached white flour
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- fresh cracked black pepper to taste
- 2 cups shredded paneer cheese
Makes 12 muffins
Generously grease 12 standard-sized muffin cups and preheat an oven to 350°.
In a skillet, melt the butter over medium-high heat. When hot, add the mushrooms to the pan and stir for 8 to 10 minutes or until the butter sizzles away and most of the juices from the mushrooms evaporate. Stir in the tomato and chilies or jalapeños and cook for another minute before adding the curry powder, chili powder and cayenne. Stir for one minute, then turn off the heat and stir in the parsley. Set aside to cool.
In a medium-large bowl, beat the eggs together with the cream until frothy. Stir in the flour, baking powder, salt and pepper until combined. Fold in the paneer cheese and the cooked mushrooms, tomato, chilies, spices and parsley.
Spoon the mixture evenly into the prepared muffin cups. Bake in the preheated oven for 30 minutes or until a cake tester inserted into the middle of a few muffins comes out clean and the egg is set.
Let the muffins sit in the pan for about 5 minutes after they come out of the oven and gently remove them from the pan, running a knife around the edges of each muffin to ensure they don't stick. Transfer to a wire rack to cool and serve warm. They can be reheated in foil later in the day or even the next day.
More paneer and mushroom goodness from Lisa's Kitchen:
Paneer Mushroom Masala
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Wild Mushroom and Paneer Pilaf with Urad Dal
Paneer Cheese and Vegetables in a Creamy Gravy
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