Gruyere Muffins with roasted garlic and Bsisa
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Gruyere Muffins with roasted garlic and Bsisa

For a fresh approach to party nibbles, I offer you these magic little savouries that can be served warm from the oven or, if made in advance, frozen, defrosted and reheated.

Serving: 6 Muffins
Prep: 15 Min
Cook: 25 Min
Total: 40 Min
5 cloves garlic
120 g plain flour
2 tsp baking powder
100 g gruyére cheese
2 sprigs rosemary
2 sprigs thyme finely chopped
½ tsp salt
2 eggs or ½ cup of Silken Tofu ( for vegan option)
250 ml buttermilk or for the vegan option add 1/2 cup of water to 1/2 cup of vegan sour cream and stir.
75 ml Olive oil or Walnut oil or Avocado oil or Canola oil

Turn on your oven to 180ºC or Gas Mark 4. Place the garlic cloves (still in their skins) in foil, drizzle with a bit of oil, and place in the oven (as it heats up) for 20 minutes. Remove and leave to cool.

In a large bowl, mix the dry ingredients, flours, baking powder, most cheese (hold back a few tablespoons for sprinkling later), rosemary, thyme and salt.

In a jug, beat together the wet ingredients, eggs (silken tofu), buttermilk (the water and the vegan sower cream mix), and oil. 

Remove the garlic cloves from their skins by chopping off the root end and squeezing the insides out. Add this garlic paste to the wet ingredients and beat. If any large lumps of garlic remain, squash them with a fork.

Add half of the wet ingredients to the dry ingredients and fold together gently to combine. Gradually add the rest of the wet ingredients until just combined. Be very careful not to over-mix (don't use a food mixer. Your muffins will end up heavy and dense).

Divide the mixture between six muffin cases, and sprinkle with the remaining gruyére. Bake for 20 minutes or until an inserted skewer comes out clean.

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