Roasted Garlic & Cheddar Muffins

These muffins are great to have alongside some soup, in your lunchbox or as a savoury snack. Yes, there is a lot of garlic in these muffins but don’t worry.  When it’s roasted garlic turns very sweet and loses it’s pungency so you don’t have to worry about garlic breath.

 

Roasted garlic & cheddar muffins3

 

Roasted Garlic & Cheddar Muffins
Yields 10
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 6 large cloves of garlic
  2. 120g plain flour
  3. 120g spelt flour
  4. 2 tsp baking powder
  5. 100g strong cheddar cheese, grated
  6. 1 tsp dried rosemary
  7. 1 tsp dried thyme
  8. 1/2 tsp salt
  9. 2 eggs
  10. 250ml milk + 1 tbsp lemon juice
  11. 75ml olive oil
  12. Sunflower seeds
Instructions
  1. Pre heat your oven to 180C (350F). Line a muffin tin with paper cases.
  2. Place the garlic cloves (still in their skins) on a sheet of foil. Drizzle with a little olive oil and then pull the side together to form a parcel. Roast in the oven for 20 minutes then set aside to cool.
  3. While the garlic is roasting mix together the flours, baking powder, salt, cheese, rosemary & thyme and mix well.
  4. Add the lemon juice to the milk and set aside for 2-3 minutes so that it curdles. Add the eggs and olive oil and beat together.
  5. When the garlic has cooled, remove the cloves from the skins and mash them with a fork. Add to the wet ingredients and mix well.
  6. Pour the wet ingredients into the dry and fold together gently until just combined. Be careful not to over-mix or you will end up with very heavy, dense muffins.
  7. Divide the mixture between the paper cases and sprinkle with a few sunflower seeds.
  8. Bake for 20-22 minutes or until a sharp knife comes out clean.
Notes
  1. Nutritional Facts (per muffin)
  2. 216 Calories, 12.2g fat, 18.6g Carbohydrate, 8.2g Protein
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