Wild Garlic Muffins

For the wild garlic muffins, rinse the wild garlic leaves with cold water, spin dry and chop finely. Cream butter until fluffy. Add the eggs and mix well again. Now stir in sour cream, buttermilk, grated parmesan and wild garlic. Season with finely chopped thyme, salt and pepper.

On a work surface, mix flour with baking powder and baking soda. Make a well in the center and pour in the wild garlic mixture. Quickly knead into a dough.

Butter the muffin tins. Pour in the dough and bake in the preheated oven at 200 °C for about 20 minutes. Serve the wild garlic muffins still warm.

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