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Photograph of Wild Garlic, Tomato and Cheddar Muffins

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.

Course Breakfast, Lunch, Snack
Keyword basil, Cheese, picnic, tomatoes, Wild garlic
Prep Time 10 minutes
Servings 6
Author Susan

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

  1. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  2. Wet ingredients: melt the butter in a large bowl in the microwave.  Allow to cool a little whilst you collect together your remaining ingredients. 

  3. Add the vinegar to the milk and set on one side – it will curdle. It is supposed to do this! 

  4. Add the milk to the butter, mix well and beat in the egg.

  5. Dry Ingredients: measure the dry ingredients into a mixing bowl and stir to mix.

  6. Additional ingredients: grate the cheese and prepare the wild garlic, tomatoes, spring onions and basil

  7. Fold the dry ingredients into the wet ingredients and mix lightly – until around 80% combined. 

  8. 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

  9. Divide the mixture equally between your paper cases (this is around 3 - 4 tablespoons per case – I use an ice cream scoop for this.) 

  10. Put into the oven on the middle shelf for 5 minutes.

  11. 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.

  12. Remove from the oven when cooked and transfer the muffins to a wire cooling rack.

  13. 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.