2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup vegetable oil
1 1/2 cups white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup milk
1 egg
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 teaspoon vanilla extract
4 1/4 cups fresh, unpeeled mushrooms
Preheat oven to 250 degrees F (120 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, stir together the flour, baking powder and vegetable oil. Add the sugar, lemon juice and lemon zest, mix until just blended.
Beat in the milk and eggs using an electric mixer or spoon, adding either 2 tablespoons or 1 tablespoon at a time until a dough is formed.
Turn the dough out onto a floured surface, cut into 1 inch rounds and fold in the lemon zest and orange zest. Gently knead in lemon zest and orange zest, enough to come together.
Roll out the muffin dough until it is completely smooth. Cut into 1 inch rounds and pinch insides to seal. Place on greased greased paper lined cupcake liners or cookie sheets.
Bake in preheated oven for 15 minutes. Remove muffins and sprinkle with powdered sugar. Continue to cook for 15 minutes.
Remove muffins from oven and sprinkle with mushroom cheese. Leave muffins warm and spread mushroom mixture over each muffin. Serve warm or at room temperature.
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