Description
A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It’s a nice change from yeast-type breads or rolls.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon dried rosemary
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 small onion, minced
- 2 teaspoons crushed garlic
- 1 egg, beaten
- 1 cup milk
- ¼ cup butter, melted
Instructions
- Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans
- preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- In a large bowl
- stir together flour
- sugar
- salt
- baking powder
- and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese
- Parmesan cheese
- onion
- and garlic. In another bowl
- whisk together the egg and melted butter
- then whisk into the milk. Make a well in the center of the dry ingredients
- and pour the milk mixture into the well. Stir just to moisten
- 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups
- filling them about 2/3 full.
- Bake the muffins in the preheated oven until browned
- about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12