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    Home » Vegetarian Recipes » Gruyére Savoury Muffins with roasted garlic

    Gruyére Savoury Muffins with roasted garlic

    Published: Mar 3, 2015 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    Gruyere & Roasted Garlic Muffins
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    "A savoury muffin?! Life is full of enough disappointments, Gary". Miranda Hart, in the BBC's 'Miranda'

    I don't share Miranda's views on savoury muffins. As an accompaniment to a steaming bowl of soup, or served with a cheeseboard / salad / pickled onions kind of lunch, they are exquisite - so much more interesting than a bread roll, and perfect as they are straight from the oven, or a few days later split in half, toasted lightly under the grill and slathered in butter.

    Don't be shocked by the proportion of garlic here, (1 clove per muffin!) - when roasted, garlic loses its pungency and turns very sweet, so no garlic death breath - just a lovely, sweet, garlicky background glow.

    Gruyere & Roasted Garlic Muffins

    Gruyére & Roasted Garlic Savoury Muffins

    Kate Ford | The Veg Space
    These moist and cheesy savoury muffins are so easy to make, and a delicious breakfast or accompaniment to a bowl of soup.
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    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine British
    Servings 6 muffins
    Calories 385 kcal

    Ingredients
      

    • 6 cloves garlic
    • 120 g plain flour
    • 120 g spelt flour
    • 2 teaspoon baking powder
    • 100 g gruyére cheese grated (check it is vegetarian - some aren't)
    • 2 sprigs rosemary finely chopped
    • 2 sprigs thyme finely chopped
    • ½ teaspoon salt
    • 2 eggs
    • 250 ml buttermilk
    • 75 ml sunflower oil

    Instructions
     

    • Turn on your oven to 180ºC / 350ºF / Gas Mark 4.  Place the garlic cloves (still in their skins) in foil, drizzle with a little sunflower 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 together - flours, baking powder, most of the cheese (hold back a few tablespoons for sprinkling later), rosemary, thyme and salt.
    • In a jug, beat together the wet ingredients - eggs, buttermilk, and sunflower 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 be tempted to use a food mixer, even on its lowest setting - your muffins will end up heavy and dense).
    • Divide the mixture between six muffin cases, (an ice-cream scoop is very handy for this), and sprinkle with the remaining gruyére.  Bake for 20 minutes or until an inserted skewer comes out clean.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1muffinCalories: 385kcalCarbohydrates: 34gProtein: 13gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 77mgSodium: 462mgPotassium: 126mgFiber: 3gSugar: 2gVitamin A: 323IUVitamin C: 1mgCalcium: 314mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Gruyére and Roasted Garlic Savoury Muffins

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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

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    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
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    • Easy Vegan Carrot Cake
    • Vegan Sausage Rolls with sage and red onion

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