Wild garlic muffins with pine nuts

Ingredients for 1 servings:

• 280 g wholemeal spelt flour
• ½ pack of cream of tartar baking powder
• 1 pinch of salt
• 2 eggs
• 250 ml milk
• 6 tbsp olive oil
• 100 g wild garlic
• 50 g pine nuts
• some olive oil for greasing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Clean Eating

The specified quantity makes 12 muffins. Preheat the oven to 175°C (top/bottom heat). Combine the flour, baking powder, and salt in a mixing bowl and mix. Combine the eggs, milk, and olive oil in a second bowl and stir into the flour mixture using a hand mixer or food processor. Wash the wild garlic, pat dry, remove the stalks, and finely slice the wild garlic. Briefly toast the pine nuts in a non-stick pan without oil. Stir the toasted pine nuts and wild garlic strips into the batter. Grease a muffin tin with olive oil, e.g., using a pastry brush, and distribute the batter into the holes. Bake the muffins on the middle rack of a preheated oven at 175°C (top/bottom heat) for 25 minutes.