CHEESE AND GARLIC MUFFINS
Dry Ingredients:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients:
1 egg, slightly whisked
220 ml milk
1 teaspoon vinegar or lemon juice
3 tablespoons sour cream or plain yogurt
4 tablespoons oil
parsley
1 garlic clove, crushed
2 cups grated cheese
Stuffing:
90g / 6 tablespoons butter
2 garlic cloves, crushed
cheese, cut in 12 small slices
Preheat the oven to 180 degrees.
Prepare the muffin tin.
Place the butter and garlic in the microwave.
Melt for 30 second bursts and keep warm.
Sift together all the dry ingredients.
Make a well in the center and add all the wet ingredients, except for the cheese.
Mix until everything is combined and then add the cheese.
The batter is a bit lumpy.
Directions for the muffins:
1 tablespoon batter on the bottom
Put a slice cheese
Drizzle 1 teaspoon garlic butter over.
2 tablespoons batter on top
Drizzle remaining garlic butter over.
Bake for 20 – 25 minutes or until golden brown.
The toothpick test is a little tricky because of the cheese inside.
If you have a fan oven 180°C is fine, but if it is not a fan oven you should make it 200°C.
Enjoy!
Picture: Nadia Thölix
