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!
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:
First, sift the dry ingredients together into a mixing bowl (flour, baking powder, bicarb, salt and mustard powder). Make sure they are well combined.
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.
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.
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.
Bake for c.20 minutes until well risen and golden.
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.
