Wild Garlic, Tomato and Cheddar Muffins
Soft, light, cheesy savoury muffins loaded with frh wild garlic, basil and tomatoes. Perfect for a picnic, ideal for breakfast, delicious as a snack or serve warm with a salad for lunch. Versatile, quick to make, satisfying and utterly moreish.
Wild garlic is available from March until June in the UK. Normally we go foraging for it but in these days of COVID 19 isolation, I order it on-line. It doesn’t seem right, but needs must! No picnics this year either – but the weather is stunning so maybe we’ll picnic in the garden!
These muffins are based on my Savoury Muffins – Core Recipe. All you have to do is follow the instructions for the core recipe and fold in the wild garlic, basil and chopped tomatoes. These vegetables do not need to be cooked before adding – just chop and shred and they are ready to add.
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Wild Garlic, Tomato and Cheddar Muffins
Soft, light, cheesy savoury muffins loaded with fresh wild garlic, basil and tomatoes. Perfect for a picnic, ideal for breakfast, delicious as a snack or serve warm with a salad for lunch. Versatile, quick to make, satisfying and utterly moreish.
Ingredients
Wet ingredients:
- 50g unsalted butter
- 1 tablespoon white wine vinegar
- 85ml milk
- 1 large egg, lightly beaten
Dry Ingredients:
- 125g plain/all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Additional ingredients:
- 125g grated mature cheddar cheese
- 50g wild garlic, shredded
- 50g tomatoes, chopped
- 40g spring onions (around 4), trimmed and chopped
- 5 – 10g basil, shredded
Instructions
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Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
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Wet ingredients: melt the butter in a large bowl in the microwave. Allow to cool a little whilst you collect together your remaining ingredients.
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Add the vinegar to the milk and set on one side – it will curdle. It is supposed to do this!
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Add the milk to the butter, mix well and beat in the egg.
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Dry Ingredients: measure the dry ingredients into a mixing bowl and stir to mix.
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Additional ingredients: grate the cheese and prepare the wild garlic, tomatoes, spring onions and basil
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Fold the dry ingredients into the wet ingredients and mix lightly – until around 80% combined.
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Now add the cheese and the wild garlic, tomatoes, spring onions and basil and fold in carefully; be careful not to overmix at this stage
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Divide the mixture equally between your paper cases (this is around 3 – 4 tablespoons per case – I use an ice cream scoop for this.)
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Put into the oven on the middle shelf for 5 minutes.
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After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 – 20 minutes.
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Remove from the oven when cooked and transfer the muffins to a wire cooling rack.
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Eat warm or at room temperature.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- measuring jug
- mixing bowl
- chopping board and knife
- grater
- 6 hole muffin tin and paper cases
Storage:
In the fridge: these muffins are best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days in the fridge. Allow to come to room temperature or warm in the microwave or the oven before eating.
In the freezer: these muffins freeze well in an airtight container or bag for up to 3 months.
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