Viv Moon's OUTDOOR & TRAVELLER'S eCOOKBOOK

Savory Garlic Cheesey Muffins

I've adapted this recipe slightly from a Nagi RecipeTinEats Recipe. She is a great cook and while I don't know her personally, she seems like a lovely and very genuine person. And her sidekick is a gorgeous Golden Retriever called 'Dozer', what's not to like.
https://www.recipetineats.com/cheese-garlic-muffins/

I’ve adjusted a few ingredients, making it easier for camping – like using tube/jar minced garlic, and semi-dried parsley. Perfect for cooking in your camp oven, or hooded bbq when camping and travelling.

A nice chnage from sweet scones with jam and cream.

Savory Cheese Garlic Parsley Muffins

Prep: 15 mins
Cook time: 20 mins
Makes: 11-12 muffins (depending how high you want them)

Ingredients
3 tblsps / 50g salted butter
2 garlic cloves , crushed (or use tube/jar crushed garlic)
2 cups / 200gm grated cheddar cheese

Dry Ingredients
2 cups / 300g plain flour (all-purpose flour)
1 1/2 tspns baking powder
1/2 tspn baking soda / bi-carb soda
1/2 tspn salt

Wet Ingredients
1 egg (large, about 60g / 2 oz) , lightly whisked
1 cup milk (full or low fat)
1/4 cup / 60 gm sour cream (or plain yoghurt)
1/3 cup / 85 ml vegetable oil (or any plain oils, not olive oil)
1/4 cup finely chopped fresh parsley or semi-dried or dried parsley
1 garlic clove, crushed (or use tube/jar variety)

Method
•  Preheat oven to 180°C/350°F or 160°C/320°F (fan).
•  Get all your ingredients together and measure quantities needed.
•  Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix to combine.
•  Brush a 12 hole standard muffin tin generously with butter/garlic mix. Reserve some butter to brush tops.
•  Whisk all the Dry ingredients in a bowl.
•  Whisk all the Wet ingredients in a separate bowl.
•  Pour Wet into the Dry ingredients bowl. Mix 8 times, gently. Treat it like a scone dough. DON’T OVER MIX or you’ll have heavy muffins.
•  Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
•  Divide between 11-12 holes in muffin tin (an ice cream scooper works well or a large tablespoon). Batter should be thick and fill muffin tin to top. (if in ball shape due to scooper, leave as is).
•  Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
•  Remove onto cooling rack, brush with remaining melted butter and cool slightly before getting stuck into them!

Nagi (Viv) Hints: You can add the following options, up to 1 1/2 cups - chopped, when you add the cheese.
Sun dried tomatoes, feta, olives, ham, cooked bacon, grated carrot, chopped spinach, etc, etc.
Could also add some other herbs of your choice.

Looking for a sweet muffin, then check out these recipes which are already on my recipe web pages:

Poltalloch Station Favourite Recipes - Beth's Basic Muffin Mix
his is just a good basic muffin recipe. Many other fruits can be used instead of apple e.g. raspberries, pitted cherries, chopped banana etc.
http://www.guidebooks.com.au/recipe15.htm

CAlternatives to Using a Camp Oven - Blueberry & Apple Muffins
I made these in my Coleman Camp Oven while we were camped in a valley in Mongolia last year. I'd brought some fresh blueberries off the local kids.
http://www.guidebooks.com.au/recipe23.htm

Giant Blueberry Camp Oven Muffin
This recipe cooks the muffin as one large muffin and it can be place directly into a small camp oven.
http://www.guidebooks.com.au/recipe56_giant_blueberry_muffin.htm