Wild Food Foraging - Cultivating Skills &
Confidence through Inspiring Forays in Nature

Alexander Muffins

A winter foray, a cloudy day and a hearty snack along the way. Once identified correctly, Alexanders are easy pickings in a Cornish winter – abundant, a good size and many a land owner are happy for you to pick this invasive. This recipe was enjoyed on last weekend’s EARLY SPRING FORAGING COURSE.

Alexander Muffins

A hint of wild Alexanders in these savoury muffins

 Ingredients

100 g wholemeal spelt flour

175 g organic plain flour

1 tbs baking powder

½ tsp bicarbonate of soda

½ tsp Cornish sea salt

100g fresh Alexanders (leaves and young leaf stems)

350 ml milk (dairy or soya)

1 tbs lemon juice

2 eggs, whisked

1/2 tsp strong mustard

2 tbs good olive oil

4 tbs vegetable oil

100g finely grated parmesan

Pre-heat the oven at 200°C and oil muffin tins or equivalent. Mix together all the dry ingredients (flour, baking powder, bicarbonate of soda and salt). Roughly chop the alexanders and stir in.

Measure out the milk and add the lemon juice, leaving it a few minutes for it to sour/thicken. Add the eggs, mustard and the oil and pour into the dry mixture, stir in thoroughly before distributing between the muffin holes in the tin or muffin cases. Each hole should be generously filled and sprinkled with parmesan on top. Bake for 20-25 minutes, or until golden brown. Remove onto a cooling rack and enjoy on their own or butter and hot soup.

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