Categories: Pizza/flatbread

Ingredients

• Dry Ingredients
• 2 cups plain flour (250g)
• 11/2 tsp baking powder
• 1/2 tsp baking soda / bi-carb soda (Note 1)
• 1/2 tsp salt
• Wet Ingredients
• 1 egg, lightly whisked
• 3/4 cups + 2 tbsp milk (220ml)
• 1 tsp white vinegar (or lemon juice)
• 3 tbsp sour cream (or plain yoghurt)
• 4 tbsp vegetable oil (or any plain oils, not olive oil)
• 1/4 cup finely chopped fresh parsley (or 2 tbsp dried)
• 1 garlic clove, crushed
• 2 cups grated cheddar cheese (~175g - 200g) (Note 1)
• Stuffing
• 3oz/90g salted butter (about ⅘ of a stick)
• 2 garlic cloves, crushed
• 12 slices of mozzarella or Monteray Jack cheese, 3cm/2.5" squares (~3mm / ⅛" thick) (Note 1)

Directions

1. Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (not fan forced / convection – Note 1A).

2. Spray a 12 hole standard muffin tin.

3. Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Keep warm (just leave in microwave).

4. Sift together Dry Ingredients in a bowl. Make a well in the centre, add Wet Ingredients except grated cheese. Mix until just combined (it should be a lumpy thick batter), then stir through cheese.

5. Dollop a heaped tablespoon (or about ½ ice cream scooper which is what I use) into each hole. Top with a slice of cheese and drizzle each with 1 tsp garlic butter. Divide remaining batter between muffins (about ¾ ice cream scoop / 2 level tablespoons), then drizzle over remaining garlic butter (about ½ tsp each).

6. Bake for 20 – 25 minutes or until the muffins are golden on top and spring back when touched in the centre. (Note 2)

7. Best served warm so the cheese in the middle is gooey! But also divine at room temperature.

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