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Cooking
Wild Garlic Muffins with Three Cheeses
· 12 servings
Dry ingredients
In a bowl, mix the fine wholemeal flour with the baking powder and baking soda.
Wet ingredients
Put the eggs, melted margarine and milk into the mixer bowl. Fit the whisk attachment and beat together on low speed. Add the dry ingredients – the flour with the raising agents.
Prepare the cheeses
Grate the Maasdam (or Gouda) and tear the mozzarella into small pieces. The goat cheese in brine should already come diced. Add all the cheeses to the mixer bowl.
Add the cream and garlic
Finally, add the sour cream and the chopped wild garlic.
Fill the muffin cases
You'll end up with a fairly thick batter. Line a muffin tin with paper cases. Spoon the batter into the cases using two spoons, or even more conveniently, an ice cream scoop. Fill the cases almost to the top. The muffins will rise nicely and hold their shape.
Bake
Bake in an oven preheated to 180°C for 35–40 minutes, until nicely golden. Toward the end of baking, melt a knob of margarine and stir in the crushed garlic. Brush the muffins with this mixture as soon as they come out of the oven.