Cheesy Garlic Bread Muffins
- 60 gram butter melted (plus more for greasing)
- 3 eggs
- 125 ml milk
- 50 gr cheddar cheese (grated)
- 1 carrot ( finely grated with extra moisture squeezed out)
- 1 small zucchini (finely grated with extra moisture squeezed out)
- 480 ml self-raising flour
- 50 gr butter (at room temperature)
- 2 cloves garlic (minced)
- 80 gr cheddar cheese (cut into 2cm squares)
-
Preheat a fan-forced oven to 180ºC and grease 10 holes of a 12-hole muffin pan with butter.
- 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.
- Make stuffing by mashing garlic and butter together.
- 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.
- Cool for a couple of minutes in the tin before turning onto a wire rack. Pull apart to see the cheesy garlic filling.
This recipe comes from iquitsugar.
