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Baking recipe · from the recipe book

Roasted Garlic Feta Muffins with Basil

Tender, golden muffins full of sweet roasted garlic, salty feta, fresh parsley and basil, with a light tang from yogurt.

Roasted Garlic Feta Muffins with Basil

Ingredients

  • 10 cloves30 gGarliccloves peeled, left whole
  • ⅓ cup80 gOlive oil
  • 2 cups260 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¾ cup200 gPlain yogurt, low-fat
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 large100 gEggs
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • ½ cup chopped25 gFresh parsleyfinely chopped
  • ⅔ cup leaves15 gFresh basilfinely chopped
  • 2 tsp4 gLemon zest

Steps

  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. Place the garlic cloves in a small ovenproof dish, drizzle with 1 tablespoon of the olive oil (set the remaining olive oil aside for the batter), cover with foil and roast for 20 minutes until soft and golden. Let cool for 10 minutes, then mash the garlic with its oil.
  3. Raise the oven to 400°F (200°C).
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt and black pepper.
  5. In a second bowl, whisk the yogurt, milk, egg, the remaining olive oil, the mashed garlic and the lemon zest until smooth.
  6. Toss the feta, parsley and basil into the flour mixture to coat them.
  7. Pour the wet mixture into the dry mixture and fold gently just until no dry flour remains; a few lumps are fine.
  8. Divide the batter evenly among the muffin cups.
  9. Bake for 18 to 22 minutes, until golden on top and a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 5 minutes, then move the muffins to a rack to cool for at least 10 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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