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My review
Fabulous Fargozas
FunwithFood
"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."
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Ingredients
45 m servings 185 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 185 calories; 7.6 g fat; 21.6 g carbohydrates; 7.6 g protein; 38 mg cholesterol; 336 mg sodium. Full nutrition
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Reviews
Read all reviews 5158 Ratings
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Most helpful positive review
5/1/2010
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...
Most helpful critical review
2/10/2011
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 sav...
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2/10/2011
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 sav...
5/1/2010
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...
5/8/2010
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 s...
4/13/2010
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.
1/22/2011
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 p...
9/12/2010
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 rec...
6/19/2010
I made these for work. I was thinking it needed a bit more flavor.
4/26/2010
I agree with Judi, these are fabuous. I made recipe as listed with no changes. I will amke again.