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Recipes | 28 by Sam Wood
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Cheesy Garlic Bread Muffins

By Meg Yonson

Keys2words: Cheesy Garlic Bread Muffins
Photo by: Ella Martin
  • 10 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
Keys2words: Cheesy Garlic Bread Muffins
Photo by: Ella Martin

We're obsessed with these Cheesy Garlic Bread Muffins that have an oozy cheese and garlic butter stuffing! The recipes has been designed to use pantry and fridge staples, so have a peek and see if you can make them straight away.  

Servings: 10
Preparation: 15 mins
Cooking: 30 mins

Ingredients

Dry Ingredients

  • 60 g butter, melted, more for greasing.
  • 3 eggs.
  • 125 ml milk.
  • 50 g Cheddar cheese, grated.
  • 1 small (100g) carrot, finely grated with extra moisture squeezed out.
  • 1 small (100g) zucchini, finely grated with extra moisture squeezed out.
  • 2 cups self-raising flour.

Stuffing

  • 50 g butter, at room temperature.
  • 2 cloves garlic, minced.
  • 80 g Cheddar cheese, cut into 2cm squares.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease 10 holes of a 12-hole muffin pan with butter.

2. In a large mixing bowl, whisk together butter, eggs and milk. Add in cheese, carrot, zucchini and a generous seasoning of salt and pepper. Stir to combine. Add in the flour and stir together until you form a smooth, thick batter. Set aside.

3. Make stuffing by mashing garlic and butter together.

4. Place a heaped tablespoon of batter into each muffin hole. Place on a slice of cheese and a teaspoon of garlic butter. Top the rest of the muffins up with the remaining batter. Place into the oven and bake for 30 minutes or until golden brown on top.

5. Cool for a couple of minutes in the tin before turning onto a wire rack. Pull apart to see the cheesy garlic filling.


Note

Gluten-free option: Replace with gluten-free self raising flour

Boost this: try adding shredded kale, basil leaves or grated pumpkin into the batter as well.

Styling by Gemma Lush. 

We're obsessed with these Cheesy Garlic Bread Muffins that have an oozy cheese and garlic butter stuffing! The recipes has been designed to use pantry and fridge staples, so have a peek and see if you can make them straight away.

Ingredients

Dry Ingredients

  • 60 g butter, melted, more for greasing.
  • 3 eggs.
  • 125 ml milk.
  • 50 g Cheddar cheese, grated.
  • 1 small (100g) carrot, finely grated with extra moisture squeezed out.
  • 1 small (100g) zucchini, finely grated with extra moisture squeezed out.
  • 2 cups self-raising flour.

Stuffing

  • 50 g butter, at room temperature.
  • 2 cloves garlic, minced.
  • 80 g Cheddar cheese, cut into 2cm squares.

Directions

1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease 10 holes of a 12-hole muffin pan with butter.

2. In a large mixing bowl, whisk together butter, eggs and milk. Add in cheese, carrot, zucchini and a generous seasoning of salt and pepper. Stir to combine. Add in the flour and stir together until you form a smooth, thick batter. Set aside.

3. Make stuffing by mashing garlic and butter together.

4. Place a heaped tablespoon of batter into each muffin hole. Place on a slice of cheese and a teaspoon of garlic butter. Top the rest of the muffins up with the remaining batter. Place into the oven and bake for 30 minutes or until golden brown on top.

5. Cool for a couple of minutes in the tin before turning onto a wire rack. Pull apart to see the cheesy garlic filling.

Note

Gluten-free option: Replace with gluten-free self raising flour

Boost this: try adding shredded kale, basil leaves or grated pumpkin into the batter as well.

Styling by Gemma Lush. 

http://farm-pump-ua.com

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