Ingredients
12 hole muffin tin
1 pkt cupcake cases
1 tbsp butter
1 carrot
15 stalks parsley
60 g cheddar
220 g self-raising flour
1 egg
¾ cup buttermilk
½ cup rice bran oil
GARLIC BUTTER:--
2 cloves garlic
½ tsp SIDS CRAZY SALT
125 g butter
Directions
Preheat oven to 180°C. Drop 1 cupcake case into each muffin hole.
Peel and grate carrot - you will need about ½ cup. Rinse and dry the parsley by rolling it in a tea-towel then chop. Grate the cheese. Mix grated cheese, parsley and flour on a bowl and add the carrot. In another bowl, whisk egg, buttermilk and oil. Make a well in the dry ingredients and pour in the liquid and mix gently.
Spoon the batter into the cupcake cases, filling to ⅔. Bake for 20-25 minutes until browned on top.
While muffins are cooking, flatten the garlic with the side of a knife, remove the outer case, sprinkle with salt and chop finely.
Soften butter with a fork in a small bowl then mash in the garlic and SIDS CRAZY SALT until smooth. Spoon the mixture onto a piece of baking paper and roll up tightly like a small sausage, twisting the ends. Place the roll in the fridge to firm up so it can be sliced.
Remove muffins from the oven and allow them to sit for a minute in the tin before turning out onto a wire rack to cool. Finely slice the garlic butter roll. When the muffins is nearly cold, split them in half and insert a slice of garlic butter.
