Roasted Garlic Muffins Recipes

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ROASTED GARLIC DINNER MUFFINS

Steps:

• Preheat the oven to 400°. You can roast as many garlic bulbs as you wish, just roast them individually wrapped. You will need aluminum foil squares, each square big enough to wrap the bulb.
• Clear the very outer, sheer layers of of the garlic bulb but leave the thicker inner skin on. Keep the bulb intact. Slice off tips from garlic cloves on the bulb, just a little, about 1/4 inch.
• Place each individual garlic bulb in a middle on an aluminum foil square. Drizzle about a teaspoon of olive oil over the top of the bulb and wrap the bulb in foil. Place wrapped garlic bulbs onto a roasting pan and bake for 40-45 minutes.
• (Check our roasted garlic post for making ahead and storing roasted garlic!)
• Preheat the oven to 350 and grease a 12-cup muffin pan
• In a large mixing bowl, whisk together buttermilk, eggs, oil and sour cream until smooth.
• Add bread flour, salt, sugar, baking powder and baking soda. Whisk until all combined.
• Add mashed roasted garlic and mix it in completely.
• Divide the batter among muffin cups, filling them 3/4 of the way full.
• Optional: Slice the garlic clove thin and place a couple of slices on top of each muffin.
• Bake for 18-20 minutes, until golden and toothpick inserted in the center of a muffin comes out clean.

ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

GARLIC-ONION DINNER MUFFINS

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.

GARLIC BREAD MINI MUFFINS

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.