Ingredients
Scale
- 2 cups all-purpose flour (or bread flour for chewier texture)
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water
- 2 tbsp olive oil (plus more for brushing)
- 1 tsp sugar
- 1/2 tsp salt
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped (or 1/2 tbsp dried rosemary)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with grease or cooking spray for easy removal.
- In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for 5 minutes until the mixture becomes foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir to combine, and knead for 8-10 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and allow it to rise for 1 hour or until it has doubled in size.
- In a small bowl, mix the olive oil, minced garlic, rosemary, black pepper, and red pepper flakes (if using). Set aside.
- Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball and place in the muffin tin. Let the dough rise for another 20-30 minutes.
- Brush the risen muffins with the garlic-rosemary oil and sprinkle with grated parmesan cheese, if desired.
- Bake for 18-22 minutes or until golden brown. Allow the muffins to cool slightly before serving.
Notes
- For added crunch, sprinkle chopped walnuts or almonds over the muffins before baking.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy them cold.
- If you prefer, substitute the feta cheese with blue cheese for a bolder flavor profile.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes