Cheesy Mushroom Herb Muffins

Preheat oven to 375ºF. Spray muffin tins with cooking spray or coat with a generous amount of butter. Set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onions, salt, and pepper and cook with lid on until mushrooms are translucent in color. Add mushrooms and continue to cook for about 10 minutes or until mushrooms are soft. Taste for salt and pepper and add more if desired.

Once mushrooms are cooked, remove lid and turn heat to low to let some of the water evaporate. You don’t want excess water in your muffins. Transfer mushroom mix to a plate to cool slightly.

In the meantime, in a large bowl, mix flour, baking powder, baking soda, dried dill, and shredded cheese.

In a small bowl, whisk eggs. Add milk and butter and mix. Add mushrooms and mix. Add the mixture to flour mixture and, using a spatula, gently fold until moistened.

Spoon about 1/4 cup mixture into each liner. Bake for about 18–20 minutes or until lightly browned on top and toothpick inserted into center comes out clean.

Remove from oven and cool on wire rack for a few minutes. Remove from trays and continue to cool on rack.

Store in an airtight container.