Sage, Mushroom, Cider and Cheddar Muffins

I have a small confession, I cant stomach mushrooms! I know its a terrible statement coming from a chef but mushrooms honestly make me ill. Usually twice a year I'll attempt to eat them in some dish but the end result is me getting intimate with stomach acids.
However I do love cooking mushrooms and love the musty smell they give off (odd I know).
I'm pretty good at pairing mushrooms with complementary flavours such as these muffin's sage, mustard and cider all work perfectly. Tried and tested on customers and co-workers, no complaints just praise.

450g plain flour
2 eggs
100ml buttermilk
50ml milk
100ml cider
150g grated mature cheddar
2 tablespoons pommery mustard
100g butter
200g button mushrooms
6 sage leaves
2 teaspoons baking powder
Sea salt and cracked pepper

METHOD:
Slice the mushrooms and roughly chop sage then place a fry pan over a medium heat and melt the butter. Once butter has melted add mushrooms, sage and season with a pinch of salt and a good cracking of pepper. Cook the mushroom till they start to turn golden brown and remove from heat.
In a large mixing bowl add flour, baking powder, cheese, pinch of salt, crack of pepper and stir together till evenly combined. In a separate bowl beat eggs, buttermilk, milk, mustard and cider together, pour the wet mixture in to the dry and add mushrooms. Using a butter knife cut through both the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with either butter or spray oil and evenly distribute batter into the muffin pan. Bake in a pre-heated oven set at 180oC for 25 minutes. Once cooked leave to cool for 10 minutes before removing from the pan.