Categories: Pizza/flatbread
Ingredients
- Dry Ingredients
- 2 cups plain flour (250g)
- 11/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda (Note 1)
- 1/2 tsp salt
- Wet Ingredients
- 1 egg, lightly whisked
- 3/4 cups + 2 tbsp milk (220ml)
- 1 tsp white vinegar (or lemon juice)
- 3 tbsp sour cream (or plain yoghurt)
- 4 tbsp vegetable oil (or any plain oils, not olive oil)
- 1/4 cup finely chopped fresh parsley (or 2 tbsp dried)
- 1 garlic clove, crushed
- 2 cups grated cheddar cheese (~175g - 200g) (Note 1)
- Stuffing
- 3oz/90g salted butter (about ⅘ of a stick)
- 2 garlic cloves, crushed
- 12 slices of mozzarella or Monteray Jack cheese, 3cm/2.5" squares (~3mm / ⅛" thick) (Note 1)
Directions
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Preheat oven to 180C/350F (fan forced / convection) / 200C/390F (not fan forced / convection – Note 1A).
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Spray a 12 hole standard muffin tin.
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Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Keep warm (just leave in microwave).
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Sift together Dry Ingredients in a bowl. Make a well in the centre, add Wet Ingredients except grated cheese. Mix until just combined (it should be a lumpy thick batter), then stir through cheese.
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Dollop a heaped tablespoon (or about ½ ice cream scooper which is what I use) into each hole. Top with a slice of cheese and drizzle each with 1 tsp garlic butter. Divide remaining batter between muffins (about ¾ ice cream scoop / 2 level tablespoons), then drizzle over remaining garlic butter (about ½ tsp each).
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Bake for 20 – 25 minutes or until the muffins are golden on top and spring back when touched in the centre. (Note 2)
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Best served warm so the cheese in the middle is gooey! But also divine at room temperature.