Ingredients

Muffins
200g of fresh hedgehog mushrooms or 30g powdered hedgehogs
1 1/2 cups corn flour (medium grain, for polenta)
1 1/2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup plain greek yoghurt
2 Tbsps. olive oil
2 eggs (beaten)
1/2 cup grated aged cheddar
1/2 cup of parmesan
2 chopped green onions
2 Tbsps. chopped fresh sage (optional)
Salt and pepper

Yogurt Sauce
2 cups of greek yogurt
1 clove of crushed garlic
3 Tbsps. Dill
Juice from 1/2 lemon
Salt and pepper

Preparation
Muffins
Preheat oven to 350°C.
In a pan, sauté the mushrooms with 1 Tbsp of olive oil (if using powdered mushrooms, skip This step).
Salt and pepper to taste.
Put aside.
In a bowl, mix all dry ingrediants.
In another bowl, mix togeather the eggs, yogurt and remaining oil.
Combine the liquid ingrediants with the dry and mix with an electric hand mixer. Add the cheeses, the onions, the mushrooms, and mix well.
Pour the mixture into oiled muffin pan.
Cook in the centre of the oven 20-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.