savory cheese garlic parsley muffins

Viv Moon's Outdoor & Travellers' 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.

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 Garlic Cheese parsley muffins

Savory Garlic Cheese parsley muffins

Savory Cheese Garlic Parsley Muffins

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

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)

•  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.

Beth's Basic Muffin Mix Viv Moon

Blueberry Apple Muffins Viv Moon

Giant blueberry camp oven muffin viv moon

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.


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.


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.

camp ovens View Campfire Cooking Products Links - click here
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