Roasted Garlic, Parmesan and Rosemary Muffins

I’m baaack! Finally!

I came out of my funk this weekend, and boy did it feel fabulous. I got back in the kitchen with my camera and baked up some yummy muffins that I want to share with you.

I’m part of a muffin “club” at work, where every Monday one person brings in muffins for the group. I’ve been wanting to try a savory style of muffin for awhile, and after scouring through my Company’s Coming Muffins & More cookbook, I got some inspiration, did some brainstorming…and voila!

You may need a breath mint after eating one of these, but it will totally be worth it. So far I’ve had them as a snack and for breakfast (because I’ll eat anything for breakfast), but they would be delicious for lunch with a big bowl of soup.

Print Recipe

Roasted Garlic, Parmesan and Rosemary Muffins

Course: Bread

Servings: 2 dozen

Author: The Gourmet Housewife

Ingredients

• 2 small heads of garlic
• 1 tbsp olive oil divided
• 1 cup chopped red onion
• 4 large eggs beaten
• 1 1/2 cups milk
• 2 tbsp chopped fresh rosemary
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup liquid honey
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Instructions

• Preheat oven to 375°F.
• Slice off the top of the heads of garlic, enough to expose all the cloves. Place in a garlic roaster or shallow baking dish. Drizzle with 1 tsp olive oil and cover with greased tin foil. Bake in preheated oven for 50-60 minutes, or until cloves have begun to caramelize. Remove from oven and let cool. Remove cloves from skin by squeezing or scooping and discard skins. Set aside.
• Heat 2 tsp olive oil in a skillet over medium heat. Cook red onion until softened, about 5 minutes. Remove from heat and transfer to medium sized bowl.
• Add garlic, eggs, milk, rosemary, Parmesan, honey, 6 tbsp olive oil and lemon juice to onions and mix well. Set aside.
• In a large bowl, mix together flour, baking powder, baking soda, and salt. Make a well in the center.
• Pour garlic mixture into the well and stir just until moistened.
• Fill greased muffin tins almost to the top. Bake in preheated oven for about 15 minutes, or until toothpick inserted comes out clean.