Garlic muffins

Ingredients for 4 servings:

• 1 can of dough for rolls, e.g. Knack&Back
• 6 cloves garlic
• 200 g mozzarella, grated
• 1 bunch of chives
• 1 large onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Party bread, vegetarian, garlic bread, side dish

Open 1 can of raw bread dough (approximately 330g Knack&Back) and cut the dough into slightly smaller pieces (cutting a bread roll into roughly four small pieces is perfectly adequate). Place the dough in a bowl. Add the garlic cloves, preferably using a press, or chop them very finely. Finely chop the onion and add it. I also add the finely chopped chives for a nice look. Adjust the amount to your liking. Add a package of grated mozzarella and knead everything well. Now pour the mixture loosely into the muffin tins, filling the cavity about two-thirds full, as the dough will expand during baking. Bake in the oven at 190°C (375°F) fan-assisted for about 10-15 minutes, until the desired browning is achieved. Tip: Don’t let it get too brown, otherwise the garlic will become bitter. This makes enough for about 10 standard-sized muffins (see pictures) and is a hit at any barbecue, both visually and in terms of taste!