Seasonal local food recipe No.356 – Wild garlic and cheese muffins
Camel CSA’s chair Diana Barry recommends this River Cottage Handbook No.8 Pam Corbin recipe for wild garlic. Pam says: “It’s heady, yet sweet aroma combines beautifully with strong Cheddar to make moreishly good muffins.”
Makes 10 large muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp English mustard powder or 1/2 rsp cayenne pepper (optional)
125ml milk
125ml plain yogurt
1 egg
100ml sunflower or rapeseed oil
2 level tbsp finely chopped wild garlic leaves (about 20 leaves)
100-150g strong Cheddar cheese, grated
5 cherry tomatoes, halved (optional)
Method
Preheat the oven to 200C/Gas Mark 6. Sift the first five ingredients into a medium mixing bowl, making sure they are evenly blended together.
Put the milk, yogurt, egg, oil, chopped garlic leaves and three-quarters of the cheese into a large mixing bowl. Beat together until well combined and the mture is like a very thick batter. Pour into the dry ingredients and stir very lightly, scraping son the sides, until just combined, with no clumps of dried flour lurking in the bottom of the bowl.
Place 10 muffin cases in a muffin tray with holes 2cm deep / 6.5cm diameter. Divide the mixture between the cases, filling each 3/4 full. Place half a tomato, if using, on top of each muffin and sprinkle with the remaining sheese.
Bake in the oven until well risen and golden on top.They should spring back into shape when touched lightly.
