Wild Garlic Breakfast Muffins
Buttermilk, cheese and bacon, all spun together in a wild garlic-scented batter... Everything you need for a delicious yet convenient breakfast, picnic or snack is contained here within. I think savoury muffins are underrated, and I use the excuse of the wild garlic season to prove this. The resulting muffins are soft, light and best served warm, straight from the oven, though they will happily keep for a few days in an airtight tin. If you're looking for a place to start your adventures with wild garlic, let this be it.
Makes about 18 muffins
Ingredients
Equipment
Method
1. Wash and chop the wild garlic leaves. Use a hand blender to whizz the wild garlic with the buttermilk and milk. Put to one side.
2. Preheat the oven to 170°C fan (190°C non fan). Chop the bacon into small pieces, removing the rind. Fry the bacon and then transfer to a sheet of kitchen roll to absorb the excess grease.
3. In a large bowl, using an electric hand whisk, whisk the wild garlic mixture with the sunflower oil and egg.
Buttermilk, cheese and bacon, all spun together in a wild garlic-scented batter... Everything you need for a delicious yet convenient breakfast, picnic or snack is contained here within. I think savoury muffins are underrated, and I use the excuse of the wild garlic season to prove this. The resulting muffins are soft, light and best served warm, straight from the oven, though they will happily keep for a few days in an airtight tin. If you're looking for a place to start your adventures with wild garlic, let this be it.
Makes about 18 muffins
Ingredients
- 20g wild garlic leaves
- 284ml buttermilk
- 100ml milk
- 3 rashers of smoked back bacon
- 150ml sunflower oil
- 1 egg
- Salt and pepper, for seasoning
- 100g grated mature cheddar
- 50g grated parmesan
- 450g self-raising flour
- 1 level tsp bicarbonate of soda
Equipment
- Muffin cases
- Muffin tin
Method
1. Wash and chop the wild garlic leaves. Use a hand blender to whizz the wild garlic with the buttermilk and milk. Put to one side.
2. Preheat the oven to 170°C fan (190°C non fan). Chop the bacon into small pieces, removing the rind. Fry the bacon and then transfer to a sheet of kitchen roll to absorb the excess grease.
3. In a large bowl, using an electric hand whisk, whisk the wild garlic mixture with the sunflower oil and egg.
4. Add the bacon and cheese, and season generously with salt and pepper. Use a wooden spoon to stir in the self-raising flour and bicarbonate of soda. The mixture will be quite thick.
5. Divide the mixture between the muffin cases, laying a small leaf of wild garlic on top for decoration if you wish. Bake for approximately 30 minutes until risen and lightly brown on top. Enjoy fresh from the oven or transfer to a cooling tray.