About this recipe:Mmm, these fluffy, cheesy muffins baked with onion and rosemary make a wonderful alternative to the plain breads or rolls you usually have with your favourite soups, salads and dinner. The rosemary adds a fragrant Mediterranean 'kick' and the cheeses can be grated mozzarella, Cheddar or any that you like, so bake up a batch and tuck in!
250g plain flour
3 tablespoons caster sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon dried rosemary
170g grated mozzarella cheese
1 1/2 tablespoons grated Parmesan cheese
1 small onion, minced
2 teaspoons crushed garlic
1 egg, beaten
50g butter, melted
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 220 C / Gas 7. If using dark-coated muffin tins, preheat oven to 200 C / Gas 6. Grease 12 muffin cups.
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. In another bowl, whisk together the egg and melted butter, then whisk into 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 mixture will look lumpy. Pour mixture into the prepared muffin cups, filling them about 2/3 full.
Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in tin for about 5 minutes before removing from the cups.
A pebbly surface, feathery texture and medium-coarse grain indicate a good muffin.