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1
Preheat oven to 400F.
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2
Cut the top quarter off the garlic head so that the cloves are exposed.
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3
Place the garlic on a small sheet of aluminum foil, drizzle with 1 Tbsp of the olive oil, then fold and seal the sides of the foil to create a pouch around the garlic.
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4
Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft.
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5
Remove from the oven and cool for 15 minutes without unwrapping.
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6
Maintain the oven's temperature.
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7
Squeeze the cooled pulp from the garlic cloves into a large bowl, discarding the papery husks.
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8
Mash the garlic with a fork, then whisk in the eggs, milk, cottage cheese and remaining 1/4 C of olive oil.
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9
Set aside for 10 minutes to infuse the garlic flavor into the mixture.
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10
Whisk the last 6 ingredients in a small bowl until uniform.
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11
Stir this dry mixture into the garlic mixture with a wooden spoon until moistened.
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12
Fill prepared muffin tins three-quarters full.
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13
(Batter will be thick).
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14
Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center comes out with a crumb or two attached.
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15
Cool in the pan for 10 minutes, then remove from pan and cool for at least 5 minutes before serving.
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16
They will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
