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Categories:
flour baking powder baking soda salt egg milk white vinegar sour cream vegetable oil fresh parsley garlic Cheddar cheese butter garlic Mozzarella
Viewed: 35 - Published at: 5 years agoIngredients
- 2 cups plain flour 250g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda / bi-carb soda, Note 1
- 1/2 teaspoon salt
- 1 egg lightly whisked
- 3/4 cup milk 220ml
- 1 teaspoon white vinegar or lemon juice
- 3 tablespoons sour cream or plain yoghurt
- 4 tablespoons vegetable oil or any plain oils, not olive oil
- 1/4 cup finely chopped fresh parsley or 2 tbsp dried
- 1 garlic clove crushed
- 2 cups cheddar cheese grated, ~175g - 200g, Note 1
- 3 ounces salted butter about 4/5 of a stick
- 2 garlic cloves crushed
- 12 slices mozzarella or Monteray Jack cheese, 3cm/2.5" squares, ~3mm / 1/8" thick, Note 1
Method
- Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (not fan forced / convection - Note 1A).
- Spray a 12 hole standard muffin tin.
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Keep warm (just leave in microwave).
- Sift together Dry Ingredients in a bowl. Make a well in the centre, add Wet Ingredients except grated cheese. Mix until just combined (it should be a lumpy thick batter), then stir through cheese.
- Dollop a heaped tablespoon (or about 1/2 ice cream scooper which is what I use) into each hole. Top with a slice of cheese and drizzle each with 1 tsp garlic butter. Divide remaining batter between muffins (about 3/4 ice cream scoop / 2 level tablespoons), then drizzle over remaining garlic butter (about 1/2 tsp each).
- Bake for 20 - 25 minutes or until the muffins are golden on top and spring back when touched in the centre. (Note 2)
- Best served warm so the cheese in the middle is gooey! But also divine at room temperature.
