Roasted Garlic Muffins Recipes

Steps:

• For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour.
• For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
• To finish: Preheat the oven to 375 degrees F.
• Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.

Steps:

• Preheat oven to 375°. In a small bowl, beat cream cheese, garlic powder and onion powder until blended. In another bowl, toss Colby-Monterey Jack cheese with Italian cheese blend., On a lightly floured surface, unroll breadstick dough; press perforations to seal. Roll dough to a 12x8-in. rectangle; cut dough lengthwise in half., Spread each 12x4-in. rectangle with half of the cream cheese mixture to within 1/4-in. of edges. Sprinkle each with half of the combined cheeses; roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut rolls into 1-in. slices., Place beaten egg and Parmesan cheese in separate shallow bowls. Dip a cut side of each slice in egg, then in Parmesan cheese; place slices in greased mini muffin cups, cheese side up., Bake until golden brown, 17-20 minutes. Serve warm.

Steps:

• Preheat oven to 400º.
• Combine flour, baking powder, oregano, basil and salt in a bowl and mix well. Stir in shredded cheese. Stir until cheese is coated in the flour mixture.
• In a separate bowl combine milk, butter, egg and garlic. Stir well. Pour into dry ingredients and stir until just mixed.
• Grease muffin pan and fill cups 2/3 of the way full of mix.
• Bake at 400º for 20 minutes. Serve hot.
• These reheat well.

Steps:

• Heat oven to 400°F.
• In a large bowl, mix flour, baking powder, salt and sugar.
• In a small bowl, mix together egg, milk, garlic and onion.
• Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
• Mix together using as few strokes as possible.
• DO NOT OVER BEAT--the batter should have small lumps in it.
• Pour into 12 paper-lined muffins tins, filling about 2/3 full.
• Bake 20 minutes or until muffins begin to turn golden on top.
• Test for doneness with a toothpick which should come out clean.
• Remove from tins and cool slightly before serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.

Steps:

• Preheat oven to 400°F.
• Cut the top quarter off the garlic head so that the cloves are exposed. Place the garlic on a small sheet of aluminum foil, drizzle with 1 Tbsp of the olive oil, then fold and seal the sides of the foil to create a pouch around the garlic. Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft. Remove from the oven and cool for 15 minutes without unwrapping. Maintain the oven's temperature.
• Squeeze the cooled pulp from the garlic cloves into a large bowl, discarding the papery husks. Mash the garlic with a fork, then whisk in the eggs, milk, cottage cheese and remaining 1/4 C of olive oil.
• Set aside for 10 minutes to infuse the garlic flavor into the mixture.
• Whisk the last 6 ingredients in a small bowl until uniform. Stir this dry mixture into the garlic mixture with a wooden spoon until moistened.
• Fill prepared muffin tins three-quarters full. (Batter will be thick).
• Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center comes out with a crumb or two attached.
• Cool in the pan for 10 minutes, then remove from pan and cool for at least 5 minutes before serving. They will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.