Roasted Garlic Muffins with Sun Dried Tomato & Gouda ~ #MuffinMonday

by FoodBabbles on June 18, 2012

As someone who bakes a lot, usually with a small child underfoot and sometimes with a 7 month old on my hip, you have to be organized. If it weren’t for extreme organization there’s no way I would get any baking accomplished at all. This is where mise en place becomes necessity.

If you aren’t familiar with mise en place, it means “everything in place.” It’s simply the act of measuring out, preparing, organizing and arranging the ingredients that you will need to cook or bake with. Because of this type of organization I’m able to easily put everything together (most of the time) without stopping or sucking up more time, even if I have Molly on my hip.

Let’s flashback to a few days ago… Imagine if you will the aroma of roasting garlic wafting from the oven. My mise en place is all ready to go. I’m only waiting on the garlic to finish roasting. Molly is contentedly dragging herself across the living room, exploring all there is to explore. Yes, dragging. She is thisclose to crawling but doesn’t have her belly up off the floor just yet so she either does her Army crawl where she pulls herself around with her arms or she does an inchworm type move, pulling with her arms and then scrunching up her knees toward her belly then she repeats. It’s all so very cute.

I was busying myself packing and getting ready to go to a wedding (my sister-in-law got married this weekend!!) that everyone was in; my husband, myself and the kids so you can imagine I had a lot of preparation to ensure everyone was ready to go. So as I’m doing my thing and Molly’s doing her thing I hear Maddy is chatting away to herself in the playroom. I hear something about “dirty … clean it up …”

I go in to find shredded gouda in her play oven inside paper muffin cups. Apparently she was making muffins too … And she used my mise en place! Upon further examination I then see there’s shredded gouda all over the carpet, and I mean ALL over the carpet. (As I’m typing this I really wish I had taken a picture. I could have included it here.) However, Maddy was at the ready with her little broom and dust pan, sweeping it all up and dumping into the trash while simultaneously smooshing it into the carpet. I can tell you now first hand, that it is very difficult to get squished cheese off of a rug. She had the very best of intentions though so she definitely gets brownie points for trying to clean up her own mess!

After I was done scrubbing gouda out of my rug, I got back to baking these muffins. The garlic was soft and smelling sweet. I got some more gouda shredded and ready to go. I combined those two tantalizing tastes with sun dried tomatoes and a little fresh basil. All together this made for a flavorful combination of savory ingredients that resulted in a muffin that is the star of the show. This isn’t a “serve on the side” kind of muffin. Oh no, this is a “have me for lunch” kind of muffin. Front and center, that’s where this muffin is going.

*Do you like roasted garlic? How do you serve it?



One Year Ago: Olive Oil Cake with Candied Oranges

Roasted Garlic Muffins with Sun Dried Tomato & Gouda

1 medium head of garlic

1/4 cup plus 1 tablespoon olive oil, divided

2 large eggs, room temperature

3/4 cup buttermilk, room temperature

3/4 cup small curd cottage cheese

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup shredded gouda cheese

1/4 cup sun dried tomatoes, chopped into small pieces (not packing in oil)

4-6 large basil leaves, chopped

– Position the rack in the center of the oven and preheat the oven to 400°F.

– Line a 12-cup muffin pan with paper liners.

– Cut the top quarter off the garlic head so that the cloves are exposed. Discard the top quarter. Place the garlic on a small sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil. Next, fold and seal the sides of the foil to create a pouch around the garlic.

– Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft. Remove from the oven and cool for 15 minutes without unwrapping. Maintain the oven’s temperature.

– Unwrap the garlic and squeeze out the soft garlic into a medium bowl. Discard the rest of the garlic bulb. Mash the roasted garlic with a fork. Whisk in the eggs, milk, cottage cheese, and remaining 1/4 cup of the olive oil. Set aside for 10 minutes to infuse the garlic flavor into the mixture.

– In a large bowl, combine both flours, sugar, baking powder and salt.

– Add the wet ingredients to the dry and stir just until combined. Gently fold in the gouda, sun dried tomatoes and basil.

– Spoon the batter into the prepared muffin tin until about 3/4 full.

– Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center of one muffin comes out with a crumb or two attached.

– Remove from the oven and cool in the tin for 10 minutes then remove muffins and cool 5 more minutes. Serve warm.

– Enjoy!

{ 18 comments… read them below or add one }

Lisa June 18, 2012 at 7:28 am

Maddy is going to be an amazing cook and baker like her Mama – cuz she loves it already! I got started in a similar way..but involving peanut butter and apples. These muffiuns look insanely delicious…love gouda! & sd tomatoes How do I like roasted garlic? Well..I’ll take it ‘in and on’ most everything savory, but the ultimate way to eat it, for me, is….spread on a fresh baguette slice, the oil from roasting it, soaking into the bread 🙂


FoodBabbles June 18, 2012 at 9:41 am

Oh yaaa!!! I’m with ya on the roasted garlic on good crusty bread. Ridiculously good!! And thank you for your sweet comment. Glad you like this week’s muffins. I had never really played with savory muffins until we started being assigned them for Muffin Monday but I’m loving the different variations I can come up with.


Renee Dobbs June 18, 2012 at 7:32 am

I like roasted garlic occasionally. I usually incorporate it into recipes and not just use it as a spread. These savory muffins look so good. A nice change from sweet muffins.


FoodBabbles June 18, 2012 at 9:42 am

Thanks Renee! I love roasted garlic in and on things myself. I adore the sweetness the garlic takes on once roasted. Although, I love garlic any way 😉 Happy Monday! Hope you have a great week.


Jessica@AKitchenAddiction June 18, 2012 at 11:48 am

I love roasted garlic! Unfortunately, my husband isn’t a huge garlic fan so I don’t get to use it that often, though I am going to try and persuade him to try these!


FoodBabbles June 18, 2012 at 7:44 pm

Ooo! Hope he can be persuaded 😉 Actually, I was surprised that the garlic wasn’t overpowering or too pungent. Since it’s roasted first before it goes into the batter, it actually is very subtle. So if he likes the other ingredients, he may not be bothered by the garlic at all. Good luck!


Stay-At-Home-Chef June 18, 2012 at 4:15 pm

Mmm…love the addition of gouda! I find parmesan rather bitter when baked in muffins so I would have gone the gouda route too. Perhaps smoked gouda? Oh and I love roasted garlic on pretty much everything 🙂 Happy Monday!


FoodBabbles June 18, 2012 at 7:48 pm

Yes, any gouda would be a winner! Glad you like them. Happy Monday! Oh and you’re a girl after my own heart… I love roasted garlic on pretty much everything too! Such yummy stuff.


timethief June 18, 2012 at 5:55 pm

I’m going to try these. Thaks for the recipe.


FoodBabbles June 18, 2012 at 7:48 pm

Fantastic!! Hope you enjoy them. Let me know what you think!


Yudith @ Blissfully Delicious June 18, 2012 at 9:09 pm

I absolutely love roasted garlic, I love spreading them on my toast, mashing them into potatoes, etc. I need to make savory muffins more often. Thanks for sharing!


FoodBabbles June 18, 2012 at 9:37 pm

You’re welcome! I’m so glad you like what I’ve done here. I love the idea of roasted garlic in mashed potatoes… How have I not done that yet?!? Thanks for the idea!


Lyn @LovelyPantry June 21, 2012 at 11:44 pm

This was my first time roasting garlic and I’m sure it won’t be the last. These muffins look fantastic and I believe you when you say they were great. Funny how baking something as simple as muffins can take twice as long when you have kids around lol! I had to give my now 2 yr old a pot and a spoon so that she can entertain herself while I bake. Its so funny to watch. She looks like she knows what she’s doing! 🙂

Glad you got the gouda out of the rug.


Kate June 22, 2012 at 8:04 pm

Ha! I can totally relate. Today I was baking and I gave Maddy (she’s 2 also) a spoon and bowl of her own with a little flour. It’s amazing how that little flour ended up everywhere! It’s definitely fun (however, challenging) to have her in the kitchen with me.


Amber @ The Cook's Sister June 24, 2012 at 10:03 am

Your savory muffins are very creative! Can’t wait for it to cool down enough that I can turn the oven on again and try out your recipe!


Kate June 24, 2012 at 6:32 pm

Thank you so much Amber!


Triin June 24, 2012 at 6:16 pm

These are so amazing! Well I only had one warm one but I was so happy with it. I have never had savoury muffins but I had a hunch these would be delicious! Can’t wait to have the rest for breakfast and lunch tomorrow. I really enjoyed making these as well. Filling my whole flat with the smell of roasted garlic heheh.. Really good recipe I would definitely recommend. Thank you!


Kate June 24, 2012 at 6:36 pm

Oh I’m so glad you enjoyed the muffins!!


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