Buttermilk and wild garlic muffins

Lovely dessert with buttermilk and wild garlic

© W & B / Jörn Rynio

Ingredients for 4 persons/

12 muffins):

400 g frozen peas

1 small bunch of wild garlic

2 eggs

2 tbsp olive oil

2 tbsp tomato paste

200 ml buttermilk

200 g whole wheat flour

1 packet of baking powder

1 teaspoon dried thyme

1/2 teaspoon salt, pepper, nutmeg

1 bunch of parsley

4 tomatoes

150 g feta

1 teaspoon lemon juice

Also: muffin tins and

1 teaspoon vegetable oil for degreasing


Thaw the peas. Preheat the oven (200 degrees top / bottom heat). Wash and roughly chop the wild garlic. Separate the eggs and beat the egg whites until stiff. Mix the egg yolk, olive oil, tomato paste and buttermilk and add wild garlic, flour, baking powder, a quarter of the peas, 1/2 teaspoon thyme,

Mix salt, pepper and nutmeg into a mass. Carefully fold in the egg whites. Grease 12 muffin tins and spread the batter on top. Bake in the oven for about 25 minutes.

Briefly cook the remaining peas in as little salted water as possible, drain and allow to cool. Finely chop the parsley. Cut the tomatoes and feta into cubes, add the parsley and 1/2 teaspoon thyme to the lukewarm peas, season with lemon juice, pepper, a little nutmeg and salt. Serve with the muffins.

Preparation time:

about 40 minutes

Per person (3 muffins) approx.

461 kcal (= 1929 kJ), 26 g protein, 18 g fat, 49 g carbohydrates, 12 g fiber