Yield: one dozen muffins—They are so tasty, a hungry teenager can easily eat half the batch, so make plenty
- 2 smallish heads green garlic, tender part only (about 1/4 cup sliced)
- 3/4 cup milk
- 1/2 cup cold water
- 7/8 cup flour (which is 4 oz. if you have a scale)
- ½ tsp. salt
- 2 eggs
- either 2 Tbs. butter, melted or fat from the roasting pan
Slice the green garlic fairly thinly. Combine with the milk in a small pot, bring to a simmer, and cook for 10 minutes. Puree, either in a blender or using a hand-held immersion blender.
In a medium bowl (best if it has a pouring lip), combine the still-hot milk mixture and the cold water. Whisk in the flour and salt. Break the eggs into the mix, and whisk until well combined and bubbly. Let stand 1 hour, covered, or refrigerate longer, bringing back to room temperature before baking.
Preheat oven to 400°F. Heat the pan or muffin tins in the oven. Divide fat or butter into the bottom of each cup of the muffin tin, and heat in the oven until very hot. Remove from the oven, stir batter again, and immediately pour into the cups, dividing equally. Bake 10-12 minutes, until they’ve risen and browned. Serve at once.