2 c. sifted all-purpose flour (instant type can be used)
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1 (4 oz.) can sliced mushrooms
1 tbsp. vegetable oil
3/4 c. milk
1 egg, slightly beaten
1/2 c. grated Brick cheese
1/4 c. butter, melted

Sift dry ingredients. Drain mushrooms and reserve 1/4 cup of the liquid. Saute mushrooms lightly in the oil. Add liquid, milk and remaining ingredients to first mixture and mix only enough to moisten. Fill greased muffin cups 2/3 full. Bake in hot 400 degree oven about 20 minutes. Makes 12 to 15 medium muffins.