Savoury cheese, onion and rosemary muffins

    40 min

    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!

    70 people made this

    Serves: 12 

    • 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
    • 240ml milk
    • 50g butter, melted

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas 7. If using dark-coated muffin tins, preheat oven to 200 C / Gas 6. 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. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (52)


    Very easy recipe enjoyed making them and extremely tasty  -  27 May 2012


    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 US | Canada)


    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 US | Canada)