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.
Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
Wet ingredients: melt the butter in a large bowl in the microwave. Allow to cool a little whilst you collect together your remaining ingredients.
Add the vinegar to the milk and set on one side – it will curdle. It is supposed to do this!
Add the milk to the butter, mix well and beat in the egg.
Dry Ingredients: measure the dry ingredients into a mixing bowl and stir to mix.
Additional ingredients: grate the cheese and prepare the wild garlic, tomatoes, spring onions and basil
Fold the dry ingredients into the wet ingredients and mix lightly – until around 80% combined.
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
Divide the mixture equally between your paper cases (this is around 3 - 4 tablespoons per case – I use an ice cream scoop for this.)
Put into the oven on the middle shelf for 5 minutes.
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.
Remove from the oven when cooked and transfer the muffins to a wire cooling rack.
Eat warm or at room temperature.
Equipment:
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.