A Hearty Snack - Savoury Alexander Muffins

I love muffins. Easy to cook and more substantial than bread. They're also versatile - you can add almost anything (sweet or savoury), and so tasty you can just eat them on their own. I like them as an afternoon snack while working at the computer, or a pocket-sized snack to take out on walks with me.

I first made these for a winter/early spring foray I led. It was a cloudy, non-discript kind of day, and these provided a hearty snack and comforting moment for us all, amidst the bleak Cornish landscape. It's true - the right snack can uplift any walk, whatever the weather.

The young shoots and leaves of Alexanders (Smyrnium olusatrum) start popping up through Winter and early Spring and are perfect for many snacks, including savoury muffins. 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 plant as it is often considered an invasive weed.

Alexander Muffins

These more-ish muffins have a hint of wild, nutritional  Alexanders  in them, which is complimented nicely by the olive oil and dab of mustard. They could easily be made vegan too.

 Ingredients (Makes 12-15)

100 g wholemeal 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 (optional)

Pre-heat the oven at 200°C and oil muffin tins or small cake cases. In a large bowl, 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 for a few minutes for it to sour a nd thicken slightly. Break open and whisk in the eggs, mustard and the oil and pour into the dry mixture, stir in thoroughly before distributing between the muffin h tins or cake cases.

Each tin should be generously filled and sprinkled with parmesan on top, if using. Bake for 20-25 minutes, or until golden brown. Remove onto a cooling rack and enjoy on their own as a hearty snack.

*Alexanders are a member of the umbellifrae or carrot family, in which there are poisonous cousins. Only pick and use this plant if you are 100%, and I mean 100% certain you have found the correct plant.

Related posts:

How and Why to Cook with Alexanders Why Cornwall is a Great Place to Forage in Winter Alexanders and Three-Cornered Leek Frittata Coconut and Alexander Seed Ice Cream