Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 packet (2 ¼ tsp) active dry yeast
02 -
½ teaspoon black pepper
03 -
3 tablespoons olive oil
04 -
2 teaspoons fresh rosemary, chopped
05 -
2 ½ cups all-purpose flour
06 -
¾ cup warm water
07 -
2 garlic cloves, minced
08 -
1 teaspoon salt
09 -
1 teaspoon sugar
10 -
Sea salt flakes to sprinkle on top
→ Optional Ingredients
11 -
Parmesan cheese
# Instructions:
01 -
Stir yeast, sugar, and warm water in a small bowl. Allow it to sit for about 5-10 minutes, until you see froth on top.
02 -
Add flour, minced garlic, black pepper, salt, rosemary, 2 tablespoons olive oil, and the yeast mixture to a bowl. Stir everything together until it becomes doughy.
03 -
Dump the dough onto a surface dusted with flour. Knead it for 8-10 minutes until it feels smooth and stretchy.
04 -
Put the dough in an oiled bowl, cover it, and leave it alone for about an hour. It should puff up and double its size.
05 -
Split the dough into 12 pieces, roll each one into a ball, and drop them into a greased muffin pan.
06 -
Cover the pan and wait for another half hour to let the dough puff up again.
07 -
Heat the oven to 375°F (190°C). Brush olive oil on top of the muffins, sprinkle sea salt, rosemary, and Parmesan if using, then bake for 20-25 minutes, until they're golden.
08 -
Let the muffins sit for a few minutes to cool before popping them out of the pan.
# Notes:
01 -
Check that your yeast is bubbly before getting started.
02 -
For a crisp texture, broil the tops for a minute or two once they're done.
03 -
Store leftovers at room temperature in an airtight container for up to 2 days.