A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It's a nice change from yeast-type breads or rolls.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.

    Advertisement
  • In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.

  • Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.

Cook's Note

A pebbly surface, feathery texture, and medium-coarse grain indicate a good muffin.

Cheese can be shredded mozzarella, cheddar, Monterey Jack, or any combination.

Nutrition Facts

185.4 calories; protein 7.6g 15% DV; carbohydrates 21.6g 7% DV; fat 7.6g 12% DV; cholesterol 37.8mg 13% DV; sodium 336mg 13% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2010
These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some chopped jalapenos for added zing. I did cut the sugar down to 2 TBSPS and most likely will do without it altogether next time. I didn't care for the sweetness which seemed to be very prevalent right out of the oven. The next day they didn't seem as sweet though. All in all pretty good. Read More
(35)

Most helpful critical review

Rating: 3 stars
02/10/2011
As always, reviews are largely a matter of personal opinion, and in my opinion these Fargozas weren't so Fabulous. First, I eliminated the sugar as I believe it would have competed with the savory ingredients in this muffin. But more than that, let's just say I made and tasted these muffins a few hours ago and I still have an incredibly potent and unpleasant garlic aftertaste in my mouth. I will warn Hubs to stay a foot away from me. Frankly, they were also a little heavy on the rosemary too. A subtle hint of both would have made this a much better muffin. Read More
(78)
65 Ratings
  • 5 star values: 45
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
02/10/2011
As always, reviews are largely a matter of personal opinion, and in my opinion these Fargozas weren't so Fabulous. First, I eliminated the sugar as I believe it would have competed with the savory ingredients in this muffin. But more than that, let's just say I made and tasted these muffins a few hours ago and I still have an incredibly potent and unpleasant garlic aftertaste in my mouth. I will warn Hubs to stay a foot away from me. Frankly, they were also a little heavy on the rosemary too. A subtle hint of both would have made this a much better muffin. Read More
(78)
Rating: 4 stars
05/03/2010
These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some chopped jalapenos for added zing. I did cut the sugar down to 2 TBSPS and most likely will do without it altogether next time. I didn't care for the sweetness which seemed to be very prevalent right out of the oven. The next day they didn't seem as sweet though. All in all pretty good. Read More
(35)
Rating: 5 stars
05/10/2010
Excellent prepared with shredded pepperjack cheese & cooked crumbled bacon along side a cream based soup. We will be having them next with cream of green chile (poblano or anaheim) soup. Some sugar is needed in the recipe to help with browning the muffins. Read More
(25)
Advertisement
Rating: 5 stars
04/14/2010
I made these last night exactly followed the recipe and they were fabulous. A nice savory muffin. Froze a half dozen. Could be very addicting. Read More
(21)
Rating: 5 stars
09/15/2010
I wasn't too keen on the sugar in this recipe, so I left it out as other reviewers had, with success. I also used 50/50 whole wheat and all purpose flours. This is a beautiful, savory muffin recipe. Best warm out of the oven with a drizzle of melted butter over the top! Read More
(21)
Rating: 5 stars
01/25/2011
A fantastic savory muffin. I made them to go with a batch of homemade turkey/veggie soup. I made a few slight modifications: used onion powder instead of fresh (about 1 tsp maybe more) garlic powder instead of fresh (1/2 tsp.) and ground rosemary (cut to 1 tsp b/c the ground stuff is so strong) For the cheese I used a Italian shredded blend (it was mozzarella asiago provolone etc). But I stayed true the recipe. This is a great recipe. Mine baked in 22 minutes directly in the tin (no liners). The result was a nice golden brown "crust" all around the muffin and tender moist interior. YUM! Kids and adults loved it. Will definitely make these again! Thanks for the wonderful muffin recipe! Read More
(20)
Advertisement
Rating: 4 stars
06/23/2010
I made these for work. I was thinking it needed a bit more flavor. Read More
(12)
Rating: 5 stars
04/27/2010
I agree with Judi these are fabuous. I made recipe as listed with no changes. I will amke again. Read More
(12)
Rating: 4 stars
05/04/2010
Loved these without adding the sugar. I also included some chopped up fresh spinach delicious. Read More
(10)