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.
1carrotfinely grated with extra moisture squeezed out
1zucchinifinely grated with extra moisture squeezed out
2cupsself-raising flour
Stuffing
50gbutterat room temperature
2clovesgarlicminced
80gcheddar cheesecut into 2cm squares
Instructions
Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 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 the 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.
Notes
Gluten-free option: Replace with gluten-free self raising flourBoost this: try adding shredded kale, basil leaves or grated pumpkin into the batter as well.