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  • Writer's pictureLisa Nell

Exploring the Delicious World of Foraging: How to Bake Wild Garlic Muffins

Foraging for Wild Garlic is one of my highlights in March. There's a particular brilliant patch of it which grows in the woods near the Checkers Estate in Buckinghamshire and while it's a three-hour round hike from my front door, this really lights up my soul! I mean, who wouldn't love a beautiful hike in the Chilterns, followed by some foraging and then some homemade delicious treats for the week ahead. It's a winner winner in my book!


Baked muffins with wild garlic
Wild Garlic Muffins

For this recipe you will need a 12-hole muffin tin and 12 muffin cases.


Pre-heat your oven to 200ºC Fan


Ingredients:

250g Plain Flour

2 Tsp Baking Powder

1/2 Tsp Bicarbonate of Soda

1/2 Tsp Salt

1 1/2 Tsps Mustard Powder

125ml Whole Milk

125ml Plain Yoghurt

1 Large Egg

100ml Sunflower Oil

Handful of well-washed and chopped foraged Wild Garlic leaves

150g Cheddar (grated)

6 Cherry Tomatoes (halved)


How I make my Wild Garlic Muffins:

What wild garlic looks like
Wild Garlic
  1. First, sift the dry ingredients together into a mixing bowl (flour, baking powder, bicarb, salt and mustard powder). Make sure they are well combined.

  2. Put the milk, yoghurt, egg, oil, the foraged wild garlic, 2/3rds of the cheese into a large jug and combine into a thick batter with a wooden spoon.

  3. Pour the batter into the dry ingredients, stir to combine - but don't overmix. Ensure there are no clumps of flour in the bottom of your bowl.

  4. Divide the mixture between the muffin cases, filling three-quarters full. Sprinkle the remaining cheese over the tops and place half a cherry tomato on each muffin.

  5. Bake for c.20 minutes until well risen and golden.

  6. These are a great accompaniment with a salad, some cheese and perhaps some cold meat for a light lunch. Equally they are excellent in lunchboxes for school or work.



Muffins baked with foraged wild garlic and cheddar
Baked Wild Garlic Muffins

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