Summary

Ingredients

• 1 bunch wild garlic
• 0.5 ½ bunch oregano, alternatively 1-2 teaspoons dried oregano
• 0.5 ½ bunch thyme, alternatively 1-2 teaspoons dried thyme
• 4 tomato (s), dried in oil
• 1 small chilli pepper (s), red, cut into small cubes, OR:
• 1 teaspoon chili powder
• 150 g double cream cheese
• 50 g parmesan cheese
• 170 g flour
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ baking soda
• 0.5 teaspoon ½ sugar
• 75 g butter, soft
• 2 egg (s)
• 250 ml buttermilk
• sea-salt
• Pepper from the grinder
• 1 pinch (s) nutmeg

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Instructions

1. Wash herbs and shake dry. Cut the wild garlic leaves into fine strips. Strip off the oregano and thyme leaves and chop them into smaller pieces. Drain the dried tomatoes well and chop them into small cubes. Mix half of the wild garlic, the diced tomatoes and the chilli pepper with the cream cheese. Carefully season the cheese mixture with salt and pepper. Preheat the oven to 175 ° C (convection 160 ° C). Mix the parmesan with the flour, baking powder, baking soda, 1 teaspoon salt, 1 pinch of nutmeg and sugar. Mix the butter with the eggs until foamy, stir in the buttermilk and the remaining wild garlic, as well as oregano and thyme. Then stir in the flour mixture. Fill a muffin tin with paper liners or alternatively put two paper liners inside each other. Distribute half of the batter evenly in the molds. Place 1 teaspoon of cream cheese mixture in the middle of the dough and cover with the rest of the dough. Bake the muffins in the hot oven on the middle rack for 25-30 minutes. Let cool down for 10 minutes and enjoy while still lukewarm. The indicated amount is sufficient for approx. 12-14 muffins.