No Knead Jalapeño Cheddar Focaccia Muffins
Yield: 6 Muffins
Materials
Muffins:
- 4 cups (609g) Arrowhead Mills All-Purpose Flour
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tsp salt
- 2 cups (500ml) lukewarm water
- 3 tbsp olive oil
Topping:
- 3 tbsp butter melted
- 1 minced garlic
- 2 tbsp chopped fresh herbs (like parsley, oregano or chives)
- ½ cup shredded cheese (dairy or nondairy)
- 2-3 jalapeños sliced
Instructions
- Mix the dry ingredients then add the water. Form the dough ball with the 3 tablespoons of olive oil. Cover the dough and let it rise in a warm place overnight.
- Preheat the oven to 450° F
- Prepare toppings by mixing the melted butter, fresh herbs, and garlic together. Set aside.
- Punch down dough. Divide the dough into 12 equal pieces, and place in a highly greased muffin tin. Rest for one hour..
- Add garlic butter herb mixture and sprinkle with cheese then create dimples.
- Add more cheese and top with jalapeños.
- Bake for about 15-20 mins till golden brown.