Roasted Garlic Muffins with Bacon

Jun 18, 2012 by

I can’t believe its Monday already! What a busy week! I was so consumed with various tasks/deadlines, I haven’t been able to post much but I am happy that I’m able to participate in another Muffin Monday! This weeks muffin selection is what my husband calls “a really good breakfast muffin”. I’ll be honest, savoury is not my thing. My sweet tooth simply won’t allow it. But one thing I’ve learned is – savoury just needs a little bacon to make it right. Is that the truth? Or is that the TRUTH?

I was very grateful for this recipe because for starters, I’ve never used cottage cheese before. Like ever. I’ve also never roasted a head of garlic before. Brilliant! It was fun to do and smelled great (if you like garlic). The original recipe called for Parmigiano-Reggiano but I couldn’t find one small enough so I chose Asiago, which also has a great texture and flavour. I used half cup instead of the suggested quarter cup that seemed like such a tiny portion. I went half and half with all-purpose flour and spelt flour. I really like using other flours aside from whole wheat.  And for this recipe, I’m happy with the result.


Roasted Garlic Muffins with Bacon



Roasted Garlic Muffins with Bacon
Author: Lyn, adapted from The Ultimate Muffin Book by Mark & Bruce
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
  • 1 medium garlic head
  • 1 Tbsp olive oil for the garlic
  • 1/4 cup Olive Oil
  • 2 large eggs, at room temperature
  • 3/4 Cup milk (I used 2%)
  • 3/4 Cup small-curd cottage cheese, or cream-style cottage cheese (regular or low-fat, but not non-fat)
  • 1 Cup All-Purpose Flour
  • 1 Cup Spelt flour
  • 1/2 Cup grated Asiago Cheese
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 teaspoon salt
  • 5 Strips crispy bacon, coarsely chopped
  1. Preheat the oven to 400°F.
  2. Cut the top quarter off the garlic head so that the cloves are exposed. Discard the top quarter. Place the garlic on a small sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, then fold and seal the sides of the foil to create a pouch around the garlic. Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft. Remove from the oven and cool for 15 minutes without unwrapping. Maintain the oven’s temperature.
  3. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place the tins on a baking sheet.
  4. Squeeze the cooled pulp from the garlic cloves into a large bowl, discarding the papery husks. Mash the garlic with a fork, then whisk in the eggs, milk, cottage cheese, and remaining 1/4 cup of the olive oil. Set aside for 10 minutes to infuse the garlic flavor into the mixture.
  5. Whisk the all-purpose flour, spelt flour, Asiago, sugar, baking powder, and salt in a small bowl until combined. Stir this dry mixture into the garlic mixture until moistened.
  6. Add the bacon and fold until incorporated
  7. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center of one muffin comes clean
  8. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool the muffins for 5 minutes more on the rack before serving.

This recipe yields about 14 muffins

If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.


I remember when I did not like garlic at all. Look at me now!! I was so happy to try it. Roasted garlic is a wonderful base for so many recipes.


Garlic with oil, ready to go into the oven


Straight out of the oven! This was quite hot even after 15 minutes so be careful.


Roasted garlic, aromatic and very moist


After all that mashing… I was left with no more than a few tablespoons of garlic mush.


Mashed roasted garlic


These muffins were lovely, especially served with bacon on the side! I haven’t had bacon in so long, I just had to alternate bites. Muffin, bacon. Muffin, bacon… I’m so naughty!


Roasted Garlic Muffin with Bacon AND Bacon on the side!


Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post! Have a marvellous and naughty week, friends!


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