Cheese & Garlic Muffins

• Vegetarian

• Produce

  • 3 Garlic clove
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda / bi-carb soda
  • 2 cups Plain flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Vegetable oil
  • 1 tsp White vinegar

• Dairy

  • 3 oz Butter, salted
  • 2 cups Cheddar cheese, grated
  • 7/8 cups Milk
  • 12 slices Mozzarella or monteray jack cheese
  • 3 tbsp Sour cream

Found on recipetineats.com

Description

Ingredients

• 2 cups plain flour (250g)
• 1½ tsp baking powder
• ½ tsp baking soda / bi-carb soda (Note 1)
• ½ tsp salt
• 1 egg, lightly whisked
• ¾ cups + 2 tbsp milk (220ml)
• 1 tsp white vinegar (or lemon juice)
• 3 tbsp sour cream (or plain yoghurt)
• 4 tbsp vegetable oil (or any plain oils, not olive oil)
• ¼ cup finely chopped fresh parsley (or 2 tbsp dried)
• 1 garlic clove, crushed
• 2 cups grated cheddar cheese (~175g - 200g) (Note 1)
• 3oz/90g salted butter (about ⅘ of a stick)
• 2 garlic cloves, crushed
• 12 slices of mozzarella or Monteray Jack cheese, 3cm/2.5 squares (~3mm / ⅛ thick) (Note 1)

Directions

• Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (not fan forced / convection - Note 1A).
• Spray a 12 hole standard muffin tin.
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Keep warm (just leave in microwave).
• Sift together Dry Ingredients in a bowl. Make a well in the centre, add Wet Ingredients except grated cheese. Mix until just combined (it should be a lumpy thick batter), then stir through cheese.
• Dollop a heaped tablespoon (or about ½ ice cream scooper which is what I use) into each hole. Top with a slice of cheese and drizzle each with 1 tsp garlic butter. Divide remaining batter between muffins (about ¾ ice cream scoop / 2 level tablespoons), then drizzle over remaining garlic butter (about ½ tsp each).
• Bake for 20 - 25 minutes or until the muffins are golden on top and spring back when touched in the centre. (Note 2)
• Best served warm so the cheese in the middle is gooey! But also divine at room temperature.