Description
Deliciously baked muffins infused with garlic and rosemary, perfect as a side dish or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 3/4 cup water
- 1/4 cup olive oil
- Extra olive oil for drizzling
- Coarse sea salt for topping
Instructions
- Preheat your oven to 375°F (190°C). Generously grease your muffin tin with olive oil.
- Combine flour, baking powder, salt, garlic powder, and rosemary in a mixing bowl. Whisk until well blended.
- Mix water and olive oil in another bowl until combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Divide the batter into the muffin tin, filling each cup about two-thirds full.
- Drizzle extra olive oil on top and sprinkle with coarse sea salt.
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.
Notes
For a crustier top, try broiling the muffins for the last minute of baking. These can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg