This 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
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.