Wild garlic muffins
Wild garlic muffins are so juicy. The simple batter with wild garlic, onions and grated cheese is quick to prepare. Everyone is guaranteed to love this recipe.
INGREDIENTS (For 12 muffins)
30 g wild garlic
1 small onion
200 g wheat flour (type 405)
2 tsp baking powder
½ tsp salt
2 pinches of sugar
Some freshly ground pepper
70 g soft butter
125 g low-fat quark
2 eggs (size M)
100 g Emmental cheese
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a muffin tray (12 cavities) with paper cases, or grease. Wash the wild garlic, pat dry and chop finely. Peel the onion, halve and cut into fine cubes.
Step 2
Mix the flour, baking powder, salt, sugar and pepper to taste in a bowl, add the butter, quark and eggs and mix for 1 minute with the whisk of the hand mixer. Grate the cheese, add the wild garlic and diced onion and stir in.
Step 3
Pour the dough into the muffin tins and bake in the preheated oven for approx. 25 minutes. Allow to cool completely after baking. The muffins will keep for at least 2 days at room temperature if they are airtight.
Our tip
This will make your muffins even more aromatic
You can also refine the muffins with 50 g chopped, dried tomatoes, additional herbs and/or pine nuts. So delicious!
