Categories: Breakfast

Ingredients

• Butter and Cheese:
• 3 tbsp salted butter (unsalted + salt)
• 2 garlic cloves , crushed
• 2 cups grated cheddar cheese (Note 1)
• Dry Ingredients
• 2 ) plain flour (all purpose flour)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda / bi-carb soda (Note 2)
• 1/2 tsp salt
• Wet Ingredients
• 1 egg large , lightly whisked
• 1 cup milk (full or low fat)
• 1/4 cup
• 1/3 cup vegetable oil
• 1/4 cup finely chopped fresh parsley (Note 3)
• 1 garlic clove , crushed

Directions

1. Preheat oven to 350F
2. Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
3. Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
4. Whisk Dry ingredients in a bowl.
5. Whisk Wet ingredients in a separate bowl.
6. Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour – no more than 7 big stirs (secret to soft muffs).
7. Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
8. Bake for 22 – 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
9. Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

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