Rosemary Muffins

    • < />

    Rosemary Muffins

    Rosemary Muffins

    (59)
    40min


    57 people made this

    Serve these at dinner as a nice change from yeast-type rolls. A pebbly surface, feathery texture and medium-coarse grain indicates a good muffin.

    Ingredients
    Serves: 12 

    • 2 cups (250g) plain flour
    • 3 tablespoons white sugar
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1 tablespoon dried rosemary
    • 1 1/2 cups grated mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 1 small onion, minced
    • 2 teaspoons crushed garlic
    • 1 egg, beaten
    • 1 cup (250ml) milk
    • 65g butter, melted

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 220 degrees C. Grease 12 muffin cups.
    2. 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.
    3. In another bowl whisk together the egg and melted butter then whisk in the milk. Make a well in the centre 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.
    4. Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (59)

    Reviews in English (58)

    by
    77

    As always, reviews are largely a matter of personal opinion, and in my opinion these Fargozas weren't so Fabulous. First, I eliminated the sugar as I believe it would have competed with the savory ingredients in this muffin. But more than that, let's just say I made and tasted these muffins a few hours ago and I still have an incredibly potent and unpleasant garlic aftertaste in my mouth. I will warn Hubs to stay a foot away from me. Frankly, they were also a little heavy on the rosemary too. A subtle hint of both would have made this a much better muffin.  -  10 Feb 2011  (Review from Allrecipes USA and Canada)

    by
    34

    These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some chopped jalapenos for added zing. I did cut the sugar down to 2 TBSPS and most likely will do without it altogether next time. I didn't care for the sweetness which seemed to be very prevalent right out of the oven. The next day they didn't seem as sweet though. All in all pretty good.  -  01 May 2010  (Review from Allrecipes USA and Canada)

    by
    24

    Excellent prepared with shredded pepperjack cheese & cooked crumbled bacon along side a cream based soup. We will be having them next with cream of green chile (poblano or anaheim) soup. Some sugar is needed in the recipe to help with browning the muffins.  -  08 May 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate