Savory Muffins with Young Nettles

Preheat the oven to 180 °C with top and bottom heating.

Blanch the nettles in hot water, then immerse them in cold water for a minute and dry. Pick off the leaves and cut them into smaller pieces. Pick the leaves from the parsley and chop finely.

Crack the eggs and separate the yolks. Whisk the egg whites into stiff peaks. Blend the yolks with cottage cheese and milk. Add the finely chopped ham, cheese, young nettle leaves, and parsley. Mix, add the flour with baking powder, and season with salt, pepper, and dried garlic. Mix again and carefully fold in the egg whites.