Easy Cheesy Garlic Muffins Food

CHEESY GARLIC BABKA MUFFINS

Steps:

• For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour.
• For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
• To finish: Preheat the oven to 375 degrees F.
• Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.

~ EASY CHEESY GARLIC MUFFINS ~

Steps:

• 1. Preheat oven to 375 degree F. Spray a muffin tin well with non stick cooking spray. Unroll the pizza dough. I then cut inch wide strips and cut about 1 1/2 inch pieces until all of the dough was used. Melt butter and pour over the dough, mix in parsley and garlic powder. Toss the dough with the cheeses. Evenly place 4 - 5 pieces per muffin cup or just make sure they are evenly filled give or take a few pieces.
• 2. Bake for 15 - 18 minutes or until golden. Server with marinara of preferred.

CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

CHEESY GARLIC, HERB, PAPRIKA & TOMATO MUFFINS

Steps:

• Preheat oven to 210°C.
• Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
• Mix lightly with your fingertips to combine. Make a well in the center.
• In another container, beat the egg and milk until evenly combined.
• Pour all the liquid onto the dry ingredients.
• Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
• Grease your deep muffin pan well.
• Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
• Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
• Sprinkle with additional salt, cheese or paprika if desired.
• Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
• Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
• To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
• Serve!

CHEESY GARLIC BISCUIT MUFFINS

Steps:

• Preheat oven to 425°F Grease a 12 cup muffin tin with butter, or spray with non-stick cooking spray.
• Sift all ingredients together and mix well. Using two knives or a pastry cutter, cut the butter into the flour mixture until it resembles corn meal. Add the grated cheese, then 1 cup milk. The mixture will be wet-ish. If it is dry, add a little bit of milk at a time until the batter is moist.
• Drop batter into the muffin cups, about 2/3 full. The muffins will rise. Place in preheated oven and bake 17-20 minutes, until lightly browned on top.

GARLIC MOZZARELLA MUFFINS

Steps:

• Preheat oven to 400º.
• Combine flour, baking powder, oregano, basil and salt in a bowl and mix well. Stir in shredded cheese. Stir until cheese is coated in the flour mixture.
• In a separate bowl combine milk, butter, egg and garlic. Stir well. Pour into dry ingredients and stir until just mixed.
• Grease muffin pan and fill cups 2/3 of the way full of mix.
• Bake at 400º for 20 minutes. Serve hot.
• These reheat well.