Wild Garlic Mustard, Dandelion and Bacon Muffins

Dandelion leavesThis is another savoury muffin recipe similar to the chives and nettle muffins recipe I posted. It’s a great way to incorporate your foraging bounty!





25 gr dandelion, chopped

25 gr wild garlic mustard, chopped

25 gr pine nuts

2 slices bacon, chopped (alternatively leave out the bacon for a vegetarian option)

1 tablespoon chopped onion

2 tablespoons olive oil, plus 1 tablespoon for cooking

2 tablespoons milk

5 tablespoons self-raising flour

1 egg

A pinch of salt


In a pan, gently fry 1 tablespoon of oil, bacon and onion for about 5 minutes. Add the dandelion and wild garlic mustard and cook for another 3-5 minutes until wilted. Cool down and set aside.

In a bowl, mix the flour, 2 tablespoons of oil, the milk, egg and salt. Once thoroughly mixed, add the cooked vegetables and the pine nuts.

Pour about 2 tablespoons of the mixture into silicone moulds and bake in a pre-heated oven at 190 degrees for 18 minutes.

Wild garlic mustard muffins







Recommended reading: Strictly Walk Slimmer