Prep 15 mins
Cook 55 mins
Yep, you read that right. These are savory muffins, that make a welcome change for everyday garlic bread as a complement to your meal. If you love garlic, this is for you! From "The Ultimate Muffin Cookbook"
- 1 medium head of garlic (about 3 oz.)
- 1⁄4 cup olive oil, plus
- 1 tablespoon olive oil
- 2 large eggs, at room temperature
- 3⁄4 cup milk (whole, low-fat or nonfat)
- 3⁄4 cup small curd cottage cheese (regular or low-fat but not nonfat)
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄4 cup grated parmigiano-reggiano cheese (about 1 oz)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 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.