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Nutrition Facts
Serving Size 1 muffins 57g Recipe makes 12 muffins) The following items or measurements are not included below: cream cheese with garlic and herbs
Calories 169
Calories from Fat 75		(44%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 187mg		7%
Potassium 67mg		1%
Total Carbohydrate 19.2g		6%
	Dietary Fiber 0.7g	2%
	Sugars 0.9g
Protein 4.1g		8%
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Week of 09/27/09

KellyMac6

Cream Cheese Garlic Muffins

Recipe #382237 | 40 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lalaloula
Jul 20, 2009

These muffins have a very fluffy texture and a rich garlicky taste. They are greta served on a brunch buffet or as a snack. I like them spread with additional cream cheese or just plain, but you can use them in which ever way you like. Feel free to add or leave out ingredients to adjust them to your likings.

12 -14 muffins (change servings and units)

Ingredients

280 g flour (2 1/4 cups)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons fresh ground black pepper (or more if you like)
2 large eggs
200 g plain yogurt (7oz)
6 tablespoons oil (I use sunflower)
150 g cream cheese with garlic and herbs (2/3 cup)
1 garlic clove, minced (more if you like)

Directions

1
Combine flour, baking powder, baking soda, salt and black pepper in a bowl. Make a well in the centre.
2
In a second bowl combine eggs, oil, yoghurt, minced garlic and cream cheese. Pour into the well and stir until just combined (do not overmix).
3
Fill dough into prepared muffin tins (well greased or paper-lined) and bake in the preheated oven at 200°C/400°F for 20 minutes or until well risen and golden bown.

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Featured Reviews for This Recipe

From: Chef Mary Pie 1053333

On Oct 24, 2009

Very moist and lovely looking, but not as flavorful as expected. Will add more garlic next time.

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From: KellyMac6

On Oct 5, 2009

Great biscuits. Dense and flavorful. The pepper was a bit strong for my taste and I did feel they were much better with butter or cream cheese than alone. Mine browned beautifully on the middle rack in the time stated. I used canola oil but another kind may add a different flavor dimension. Also, I filled by muffin tins (greased, no paper) to the top and didn't have any overflow just a slight rise and they came out without sticking at all. Made for Potluck tag.

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From: Chef #1388636

On Sep 24, 2009

These sounded so good, but didn't turn out as well as I'd hope. They didn't rise and looked more like biscuits, and lacked in flavor.

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