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! 

Garlic Bread Muffins
Buttery, garlicy, herby soft muffins
  1. 250g - plain flour
  2. 11/2 tsp - baking powder
  3. 1/2 tsp - bi-carb soda
  4. 1/2 tsp - salt
  5. 1 - egg, lightly whisked
  6. 220ml - whole milk
  7. 3 tbsp - sour cream or yoghurt
  8. 60ml - vegetable oil
  9. 1-2 tbsp - finely chopped fresh parsley
  10. 4 garlic - cloves, crushed
  11. 200g - grated cheddar
  12. 90g - salted butter + extra for greasing
  13. Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
  1. Preheat oven to 180C
  2. 1. Grease a 12 hole standard muffin tin with melted butter
  3. 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.
  4. 3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
  5. 4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
  6. 5. Add the milk mix to the flour mix, gently mix but don't over mix
  7. 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.
  8. 7. Repeat for the rest of the muffins.
  9. 8. Bake for 20 - 25 minutes. They should be golden on top and spring back.