Roasted Garlic Muffins Food

ROASTED GARLIC DINNER MUFFINS

Steps:

• Preheat the oven to 400°. You can roast as many garlic bulbs as you wish, just roast them individually wrapped. You will need aluminum foil squares, each square big enough to wrap the bulb.
• Clear the very outer, sheer layers of of the garlic bulb but leave the thicker inner skin on. Keep the bulb intact. Slice off tips from garlic cloves on the bulb, just a little, about 1/4 inch.
• Place each individual garlic bulb in a middle on an aluminum foil square. Drizzle about a teaspoon of olive oil over the top of the bulb and wrap the bulb in foil. Place wrapped garlic bulbs onto a roasting pan and bake for 40-45 minutes.
• (Check our roasted garlic post for making ahead and storing roasted garlic!)
• Preheat the oven to 350 and grease a 12-cup muffin pan
• In a large mixing bowl, whisk together buttermilk, eggs, oil and sour cream until smooth.
• Add bread flour, salt, sugar, baking powder and baking soda. Whisk until all combined.
• Add mashed roasted garlic and mix it in completely.
• Divide the batter among muffin cups, filling them 3/4 of the way full.
• Optional: Slice the garlic clove thin and place a couple of slices on top of each muffin.
• Bake for 18-20 minutes, until golden and toothpick inserted in the center of a muffin comes out clean.

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.

SAVOURY CHEESE MUFFINS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan).
• Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
• Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
• Whisk Dry ingredients in a bowl.
• Whisk Wet ingredients in a separate bowl.
• Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
• Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
• Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
• Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

GARLIC BUTTER ENGLISH MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Position a rack over a baking sheet.
• Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them split-side up on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.

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.

GARLIC-ONION DINNER MUFFINS

Steps:

• Heat oven to 400°F.
• In a large bowl, mix flour, baking powder, salt and sugar.
• In a small bowl, mix together egg, milk, garlic and onion.
• Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
• Mix together using as few strokes as possible.
• DO NOT OVER BEAT--the batter should have small lumps in it.
• Pour into 12 paper-lined muffins tins, filling about 2/3 full.
• Bake 20 minutes or until muffins begin to turn golden on top.
• Test for doneness with a toothpick which should come out clean.
• Remove from tins and cool slightly before serving.

BLACK GARLIC CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine sugar, flour, cocoa powder, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Stir together mashed black garlic, oil, milk, sour cream, egg, and vanilla extract in a second bowl. Add to flour mixture and mix well. Add melted chocolate, stirring until well combined. Fold in chocolate chunks and chopped nuts. Spoon batter into the prepared muffin cups, filling each almost to the top.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 22 to 26 minutes. Cool on a wire rack.

GARLIC BREAD MINI MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, beat cream cheese, garlic powder and onion powder until blended. In another bowl, toss Colby-Monterey Jack cheese with Italian cheese blend., On a lightly floured surface, unroll breadstick dough; press perforations to seal. Roll dough to a 12x8-in. rectangle; cut dough lengthwise in half., Spread each 12x4-in. rectangle with half of the cream cheese mixture to within 1/4-in. of edges. Sprinkle each with half of the combined cheeses; roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut rolls into 1-in. slices., Place beaten egg and Parmesan cheese in separate shallow bowls. Dip a cut side of each slice in egg, then in Parmesan cheese; place slices in greased mini muffin cups, cheese side up., Bake until golden brown, 17-20 minutes. Serve warm.

ROASTED GARLIC MUFFINS

Steps:

• Preheat oven to 400°F.
• Cut the top quarter off the garlic head so that the cloves are exposed. Place the garlic on a small sheet of aluminum foil, drizzle with 1 Tbsp of the olive oil, then fold and seal the sides of the foil to create a pouch around the garlic. Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft. Remove from the oven and cool for 15 minutes without unwrapping. Maintain the oven's temperature.
• Squeeze the cooled pulp from the garlic cloves into a large bowl, discarding the papery husks. Mash the garlic with a fork, then whisk in the eggs, milk, cottage cheese and remaining 1/4 C of olive oil.
• Set aside for 10 minutes to infuse the garlic flavor into the mixture.
• Whisk the last 6 ingredients in a small bowl until uniform. Stir this dry mixture into the garlic mixture with a wooden spoon until moistened.
• Fill prepared muffin tins three-quarters full. (Batter will be thick).
• Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center comes out with a crumb or two attached.
• Cool in the pan for 10 minutes, then remove from pan and cool for at least 5 minutes before serving. They will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.