Savoury side dish: garlic bread muffins

This recipe takes garlic bread a step further by incorporating fresh garlic into a muffin with bursts of flavour from grated Parmesan cheese, basil and oregano. Serve with spaghetti and Caesar salad for a full meal.

Prep time 15 min

Cook time 25 min

Makes 12

• 105 ml (7 tbsp) olive oil, divided
• 150 g (1 c) finely chopped onion
• 5 garlic cloves, minced
• 260 g (2 c) all-purpose flour
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) dried oregano
• 5 ml (1 tsp) dried basil
• 2 ml (1/2 tsp) salt
• 250 ml (1 c) milk
• 1 egg
• 50 g plus 15 g (1/3 c plus 2 tbsp) grated Parmesan cheese

1. Preheat the oven to 180°C (350°F). Line 12 muffin cups with aluminum or paper liners.
2. Heat 15 millilitres (one tablespoon) of the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring often, until they start to soften, three to four minutes.
3. Add the garlic and cook until the onions just begin to brown, three to four minutes longer. Remove from the heat and cool for five minutes.
4. In a large bowl, whisk together the flour, baking powder, oregano, basil and salt.
5. In a medium bowl, whisk together the remaining 90 millilitres (six tablespoons) of the oil, the cooled onion mixture, milk, egg and 37 grams (1/3 cup) of the Parmesan. Add the milk mixture into the flour mixture and mix well. Spoon the batter into the muffin cups.
6. Sprinkle the remaining 15 grams (two tablespoons) of the cheese evenly over the muffin batter.
7. Bake until a toothpick inserted into the centre of a muffin comes out with a few moist crumbs, 16 to 17 minutes. If desired, broil the muffins for 30 seconds to brown the cheese. Transfer the muffins to a wire rack. Cool for 10 minutes before serving.

Really kick it up by adding a 1/2 to one gram (1/8 to 1/4 teaspoon) crushed red-pepper flakes to the batter.

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