Wild Garlic Muffins with Three Cheeses
·Dry ingredients
In a bowl, mix the fine plain flour with the baking powder and baking soda.
Wet ingredients
Put the eggs, melted margarine and milk into the bowl of a stand mixer. Fit the whisk attachment and whisk together on low speed. Add the dry mixture – the flour and leavening agents.
Prepare the cheeses
Grate the Maasdam (or Gouda) and tear the mozzarella into small pieces. The goat cheese in brine should already be diced into small cubes. Add all the cheeses to the mixer bowl.
Add the sour cream and garlic
Finally, add the sour cream and 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 for even easier handling, use an ice-cream scoop. Fill the cases almost to the top. The muffins will rise beautifully and hold their shape on top.
Bake
Bake in an oven preheated to 180 °C for 35–40 minutes, until nicely golden. Towards the end of baking, melt a knob of margarine and stir in the crushed garlic. Brush this mixture over the muffins as soon as they come out of the oven.