Recipe: Cheesy Garlic Bread Muffins

Sometimes you just get stuck in food ruts..... but those food ruts aren't always a bad thing, you know. Why? Because said ruts tend to create delicious recipes like this one!

Jesse and I have kinda sorta been obsessed with all things garlic-y, herb-y and cheese-y lately. It all started with our Cheesy Garlic Bread Sandwich Recipe and it continued from there. Pasta, quinoa, this, that and the other and everything in between.

Then one day, I felt like baking.... but I didn't want anything sweet. Cupcakes, cakes, brownies and cookies weren't gonna happen. But muffins? Muffins could work. 

Savoury muffins. 

I used to think savoury muffins were confusing - but I just hadn't had the right ones. Now I'm on a mission to make and eat ALLLLLLLLL THE MUFFINS! Because these babies are seriously good. 

The entire batch vanished in less than two days. They were eaten as a snack, as part of lunch or dinner and just because they're ridiculously delicious. 

But let me give you the recipe so that you can try them yourself! >> 

Cheesy Garlic Bread Muffins Recipe makes 10 

gluten free, low fat, egg free, sugar free

3 1/2 tbsp (50g) butter , melted 

3/4 cup (180g) plain greek yogurt (we like to use Chobani 0% as we love the flavour)

1/2 cup (50g) grated parmesan cheese 

1 cup milk (we used unsweetened almond milk) 

1 tsp garlic salt

1 tsp crushed garlic 

1 tbsp chopped parsley 

1 tbsp chopped basil

1 cup (120g) plain gluten free flour*

1/2 cup (50g) gluten free quick oats, ground into flour 

2 tsp baking powder

Preheat your oven to 200°C/400°F

Grease and/or line a muffin tin(s) or an 8x8" baking pan 

Melt your butter and mix in your yogurt, parmesan cheese, milk, garlic salt, crushed garlic, parsley and basil until combined. 

Add in your flour, baking powder and ground oats and mix until just combined.

Pour your mixture into your muffin tins or baking pan. 

If making muffins bake for 15-25 minutes or until golden and a skewer inserted removes clean 

If making an 8x8" pan bake for 20-30 minutes or until golden and a skewer inserted removes clean.

Allow to cool completely before slicing or removing from muffin tins for the best texture (they tend to be too moist if you eat them straight from the oven)

They'll keep fresh in an airtight container for 3-4 days or you can freeze them and defrost as needed!
These muffins are quite moist so they're best eaten at room temperature for the best texture.

*You can also use plain regular flour or wholewheat flour or buckwheat flour 

But tell me, have you been in any food ruts lately?

What flavour combinations/foods are you loving right now?