Fabulous Fargozas

Fabulous Fargozas

47
FunwithFood 9

"A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It's a nice change from yeast-type breads or rolls."
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Ingredients

45 m servings 185 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  2. In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
  3. Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.

Footnotes

  • Cook's Note
  • A pebbly surface, feathery texture, and medium-coarse grain indicate a good muffin.
  • Cheese can be shredded mozzarella, cheddar, Monterey Jack, or any combination.

Reviews

47
  1. 54 Ratings

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Most helpful positive review

These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some...

Most helpful critical review

As always, reviews are largely a matter of personal opinion, and in my opinion these Fargozas weren't so Fabulous. First, I eliminated the sugar as I believe it would have competed with the sav...

As always, reviews are largely a matter of personal opinion, and in my opinion these Fargozas weren't so Fabulous. First, I eliminated the sugar as I believe it would have competed with the sav...

These were a really nice and quick muffin to make with our potato soup. The footnotes indicated other cheeses that could be used, I was out of mozzarella and opted for the cheddar. Also had some...

Excellent prepared with shredded pepperjack cheese & cooked crumbled bacon along side a cream based soup. We will be having them next with cream of green chile (poblano or anaheim) soup. Some s...

I made these last night, exactly followed the recipe, and they were fabulous. A nice savory muffin. Froze a half dozen. Could be very addicting.

A fantastic savory muffin. I made them to go with a batch of homemade turkey/veggie soup. I made a few slight modifications: used onion powder instead of fresh (about 1 tsp maybe more), garlic p...

I wasn't too keen on the sugar in this recipe, so I left it out as other reviewers had, with success. I also used 50/50 whole wheat and all purpose flours. This is a beautiful, savory muffin rec...

I made these for work. I was thinking it needed a bit more flavor.

I agree with Judi, these are fabuous. I made recipe as listed with no changes. I will amke again.

Very good for breakfast. The only change I made was to saute the onion with the garlic for a little milder taste. thanks