Savory Muffins

These are quite good!  We have made them several times already (before I even get around to posting the recipe on the blog).  They go so well with soup and I like that you can change up the seasoning a bit depending on what you are serving alongside them.  For instance, the first time I made them I used rosemary herb seasoning.  The 2nd time I used more garlic and onion powder.  They would be good with Italian seasoning, as well.

Savory Muffins
Serves 12

2 cups flour
3 Tbsp. white sugar
½ tsp. salt
1 Tbsp. baking powder
1 Tbsp. Rosemary Herb seasoning (more or less to taste - and you can change this seasoning up to alter the flavor of muffin you want)
1 ½ cups grated mozzarella cheese
¼ cup grated Parmesan cheese
(Note - again, you can change the cheese up - I have made it as listed above but I have also made it using all Colby Jack cheese)
1 small onion, minced
2 tsp. crushed garlic
1 egg, beaten
1 cup milk
⅓ cup butter

Preheat oven to 425 degrees.  Prepare 12 muffin cups.

Stir together the flour, sugar, salt, baking powder, and seasoning of your choice in a bowl.  Lightly mix in the cheese, onion, and garlic.

In a separate bowl whisk the egg and melted butter together, then whisk in the milk.  Make a well in the center of the dry ingredients and pour the milk mixture into the well.  Stir gently, just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl.  The batter will be lumpy - you don't want to overmix.  Pour batter into prepared muffin cups, filling them about ⅔ full.

Bake at 425 degrees for about 25 minutes, or until lightly browned.  Allow to cool in the pan for 5 minutes before serving.