Prep 30 mins
Cook 20 mins
These savoury muffins have a delicate taste of fresh green asparagus paired with black pepper and sour cream. I've made these for my daddy's birthday and thought they were great! Very unusual for a muffin, but very tasty! I hope you'll like them, too.
- 280 g flour (2 1/4 cups)
- 7 tablespoons oil (I used sunflower)
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 teaspoons fresh ground black pepper (more if you like)
- 2 large eggs
- 250 g sour cream (1 cup)
- 225 g fresh green asparagus (trimmed and cleaned, ca. 11 stalks)
- 40 g grated cheese, such as gouda (1/3 cup) (optional)
- Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
- Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
- In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
- Fold in asparagus.
- Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
- Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.
I add finely diced crisp bacon or ham, sub Parmesan cheese for the cheddar. These muffins make a nice brunch item.
MMMMM...moist, savory and delicious! Like Peter, I had to use tinned aparagus, which I drained and patted dry; cut into 1/2 inch pieces. Topped with some sharp Cheddar shreds. Enjoyed very much. One caution to others: these muffins are so moist that they wanted to stick to muffin papers; suggest using lightly-sprayed tins or silicone muffin cups. Thanks, Loula, for a keeper! Made for Every Day's a Holiday Tag.
Lovely recipe, and so quick! I put more asparagus than suggested, baked it in the oven, but I think next time I would salt it a bit before baking. I actually doubled the amount of salt anyway, to 1/2tsp, but could do with a bit more. Used fat-free yogurt in place of sour cream, because this is what I had, and it was very good. I think the amount of oil may be reduced - I put as much as suggested, but will try with less next time. Used comte cheese, because this is what I had. But I would imagine any fairly strong-tasting hard cheese will do. Really delicious! And they looked perfect, too.