Savory wild garlic muffins

Ingredients for 12 servings:

• 1 bunch of wild garlic
• ½ bunch oregano, alternatively 1-2 tsp dried oregano
• ½ bunch thyme, alternatively 1-2 tsp dried thyme
• 4 tomatoes, dried in oil
• 1 small red chili pepper(s), cut into small cubes, OR:
• 1 tsp chili powder
• 150 g double cream cheese
• 50 g Parmesan
• 170 g flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp sugar
• 75 g butter, soft
• 2 eggs
• 250 ml buttermilk
• Sea salt
• Pepper, from the mill
• 1 pinch of nutmeg

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Wild garlic muffins with a cream cheese and herb core

Wash the herbs and shake dry. Finely slice the wild garlic leaves. Strip and finely chop the oregano and thyme leaves. Drain the sun-dried tomatoes well and dice them finely. Mix half of the wild garlic, the diced tomatoes, and the chili pepper with the cream cheese. Carefully season the cheese mixture with salt and pepper. Preheat oven to 175°C (160°C fan-assisted oven). Carefully mix the Parmesan with the flour, baking powder, baking soda, 1 teaspoon of salt, a pinch of nutmeg, and the sugar. Cream the butter and eggs until fluffy, then stir in the buttermilk and the remaining wild garlic, oregano, and thyme. Then stir in the flour mixture. Fill a muffin tin with paper baking cups, or alternatively, stack two paper baking cups inside each other. Divide half of the batter evenly between the cups. Place 1 teaspoon of the cream cheese mixture in the center of each layer and cover with the remaining batter. Bake the muffins in the hot oven on the middle rack for 25-30 minutes. Let cool for 10 minutes and enjoy while still lukewarm. The specified amount is enough for approximately 12-14 muffins.