Garlic-Onion Dinner Muffins

"This muffin makes a perfect bread accompaniment for steaks and roast. The recipe comes from " A taste of Cuba" and was sent to me."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by CountryLady photo by CountryLady
photo by Dine  Dish photo by Dine  Dish
Ready In:
35mins
Ingredients:
9
Yields:
12 Muffins
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ingredients

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directions

  • 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.

Questions & Replies

  1. Can the batter be made the night before, crunched for time in the morning?
     
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Reviews

  1. I have made these twice in the last 2 weeks to accompany dinner. Very tasty and easy to put together. I added extra garlic and used green onion. Just the right amount of sweet and savoury. Thanks for the recipe. Catherine
     
  2. Yum, these were wonderful. I added a heaping tablespoon of mayo to the batter and they were moist and delicious! Thanks!
     
  3. These muffins REALLy do live up to all the hype! The outside was nice a crispy and the insides tender and tasty! I also enjoyed the ease of preparation. I made exactly to directions but sprinkled the top with a garlic bread seasoning. I served the with a soup for dinner on a snowy night and they were perfect. Thanks Jude for sharing this great recipe! A definite must try for all!
     
  4. What luscious muffins!!!! And very,very easy to make. I used green onions -- probably 12 or 13 of them (and included some of the green part). In addition to the two cloves of garlic, I also added in 1/4 t. garlic powder -- and I added about 1/2 c. grated parm. These were moist and light. Thank you for sharing your recipe.
     
  5. These are gorgeous and smelled heavenly when they were baking. I made them yesterday as part of a luncheon I am serving today and DH and I could not resist having a taster! I baked them in my heart shaped muffin cups and they turned out lovely. Rose high, with a beautiful texture and wonderful flavour! I know my guests will love them, in fact I am going to make another batch this morning as I am sure they will be very popular! Thanks for a great recipe!
     
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Tweaks

  1. Oh. MY! YUM! <br/>I used one green onion, finely chopped, and one small fresh garden onion and four cloves of garlic. I tossed the onions and garlic with the dry ingredients and THEN mixed in the wet, which I made dairy free by using canola oil, and a dollop of mayonnaise instead of butter. Perfection!
     

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