How to make:
Savory Wild Garlic Muffins
A perfect seasonal snack with tomatoes and feta
Today I want to show you a very simple recipe with wild garlic. After picking the leaves in the forest I always keep part of my wild garlic in the refrigerator to use immediately, one part I freeze and the rest I let dry to use throughout the year as a spice. I created this Wild Garlic Muffins recipe because of a craving for something savory and hearty 😊 combined with feta and tomatoes it's a super tasty combo! I hope you'll like it as much as I do. Enjoy this seasonal and super easy recipe. It's perfect as a little snack in between, instead of bread in the morning or as a side dish with a juicy spring salad. Enjoy!
If you still can't get enough of wild garlic check out my Wild Garlic Hummus!
Ingredients for 12 Wild Garlic Muffins:
75g Wild Garlic
3tbsp Lemon juice
2tsp Lemon zest
1tsp Paprika powder
1 Garlic clove
1tsp Baking powder
75g Ground walnuts
A few small tomatoes
Some whole walnuts as garnish
Butter for the molds
75g Wild garlic · 3tbsp Lemon juice · 2tsp Lemon zest · 1tsp Paprika powder · 1 Garlic clove
For the wild garlic muffins, first puree the fresh wild garlic with lemon juice, lemon zest, paprika, garlic and about 80ml of water. The mixture should be quite liquid.
200g Flour · 1tsp Baking powder · 75g Ground walnuts · Salt · Pepper · 2 Yolks
In a bowl, mix flour, baking powder, ground walnuts, salt and pepper. Add the egg yolks, separate the egg whites into another bowl. Then stir in the wild garlic mixture.
70g Feta · Small tomatoes · Pepper · Lemon juice
Cut the feta and tomatoes into cubes and add to the dough. Lastly, season again with pepper and lemon.
2 Egg whites
Beat the egg whites until stiff and gently fold into the mixture.
Butter · Whole walnuts
Preheat the oven to 180°. Grease the muffin molds with some butter. Then divide the batter evenly and garnish with a piece of walnut.
Bake in the oven for about 30 minutes. Then let cool and remove from the mold. All done!
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