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!
A pebbly surface, feathery texture and medium-coarse grain indicate a good muffin.
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)