Makes 12 large muffins // 20 minutes preparation // 30 minutes cooking
50g Wild Garlic Leaves
75g Nettle Tops (Blanched in boiling water and refreshed in ice-cold water).
200g Cream Cheese
100ml Olive Oil
75g Grated Parmesan
110g Grated Cheddar
1 tsp Hot Chilli Powder
3 Large Eggs
500g Self-Raising Flour
2 tsp Baking Powder
10g Melted Butter
A handful of Sesame and Pumpkin Seeds
1 tsp Salt
Preheat the Oven to 200°C
Line a twelve large hole muffin tin with baking parchment. To do this you will twelve 15cm x 15cm squares with a cut from a corner to the centre. Soften the papers with water and push them into the tin’s holes. Brush the insides of the cases with melted butter.
Finely chop the wild garlic and nettle tops. Whisk these together with olive oil, parmesan, cheddar, chilli powder, eggs, milk and salt. Sift the flour and baking powder into the mixture and mix everything together.
Divide two-thirds of the mixture amongst the muffin cases. Spoon the cream cheese equally over the top of the mixture and top with the rest of the mixture. Sprinkle with sesame and pumpkin seeds.
Bake in the top of the oven for 25-30 minutes. Leave to cool in the tin slightly and then serve warm or cold.