Garlic Bread Muffins
So we have all had a garlic bread in our lifetime, with the regret of eating too many slices encouraging that whiffy garlic breath but who cares, it’s just so yummy and moreish. Well anyway when I saw this recipe they shouted out to me, eat me, eat me, of course I did eat. These wouldn’t be your usual crunchy or crispy garlic bread but softer and much much quicker and easier to make, I think that’s what won it for me. Well not only that, the fact it had oozing mozzarella cheese and rich and luscious parsley garlic butter too. I also thought would the garlic butter seep into the muffin more then garlic bread? 🤔🤔🤔
I love eating savoury/sweet muffins as they are soft, I do sound like a right grandma!😬😬😬 lol but soft and moist cakes are amazing right? I did like how these muffins had a lot of flavour with garlic, parsley and lotsssss of butter. The more garlic the better for me, so just keep away!
- 250g - plain flour
- 11/2 tsp - baking powder
- 1/2 tsp - bi-carb soda
- 1/2 tsp - salt
- 1 - egg, lightly whisked
- 220ml - whole milk
- 3 tbsp - sour cream or yoghurt
- 60ml - vegetable oil
- 1-2 tbsp - finely chopped fresh parsley
- 4 garlic - cloves, crushed
- 200g - grated cheddar
- 90g - salted butter + extra for greasing
- Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
- Preheat oven to 180C
- 1. Grease a 12 hole standard muffin tin with melted butter
- 2. In a small pan add butter and the garlic in a pan and melt on a gentle heat, when melted, stir in the parsley and keep warm.
- 3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
- 4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
- 5. Add the milk mix to the flour mix, gently mix but don't over mix
- 6. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter. Then top off with more of the batter and finally add another 1/2 teaspoon of garlic butter.
- 7. Repeat for the rest of the muffins.
- 8. Bake for 20 - 25 minutes. They should be golden on top and spring back.