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  • Writer's pictureLisa Nell

Wild Garlic and Cheese Muffins

Wild Garlic is a very exciting ingredient! So much so, that I've been known to do a three-hour hike just to pick a fresh bunch for this very recipe. Most people probably pop to Tesco, but no I love the idea of picking those fresh leaves with their wonderful aroma and coming home to make these tasty muffins.

For this recipe you will need a 12-hole muffin tin. I line mine with muffin cases but you could simply grease your tin well if preferred.

Pre-heat your oven to 200ºC.


250g Plain Flour

2 Tsp Baking Powder

1/2 Tsp Bicarbonate of Soda

1/2 Tsp Salt

1 Tsp Mustard Powder

125ml Milk

125ml Yoghurt

1 Medium Egg

100ml Sunflower Oil

20 Wild Garlic Leaves (although to be fair I don't count them out!), Chopped

150g Cheddar Cheese, Grated

6 Cherry Tomatoes, Halved

How I make my Wild Garlic and Cheese Muffins:

  1. Sift all the dry ingredients [flour, baking powder, bicarb, salt and mustard powder] together until evenly mixed.

  2. In a separate bowl, mix together the milk, yoghurt, egg, oil, wild garlic leaves and 3/4 of the cheese and beat together until it forms a thick batter.

  3. Pour the wet ingredients into the dry ingredients and mix lightly until just combined. Make sure there are no lumps of flour.

  4. Spoon the mixture into the muffin cases, distributing evenly. To do this, use the same spoon and start with two-three spoonfuls of mixture per muffin case.

  5. To finish, top with the remaining grated cheese and a half a cherry per muffin.

  6. Bake for 20 minutes at 200ºC.

  7. Goes really well with a cup of tea at breakfast, lunch or dinner!

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