Asparagus-Sour Cream-Muffins

Lalaloula's Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 muffins

• 280 g flour (2 1/4 cups)
• 7 tablespoons oil (I used sunflower)
• 3 teaspoons baking powder
• ¼ 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)

Directions:

1. 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).
2. Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
3. 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).
4. Fold in asparagus.
5. Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
6. Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.

Reviews

[mariannette]

I add finely diced crisp bacon or ham, sub Parmesan cheese for the cheddar. These muffins make a nice brunch item.

[iknitok]

Yum! these are terrific - and I made them with gluten-free flour, adding just a little lightly cooked quinoa. They made a healthy and delicious carbohydrate portion for an informal lunch, along with the lemon breadcrumbed asparagus, glazed carrots and barramundi fish fillets. Heavenly food, fit for a prince. Like Annacia, I also used low-fat sour cream and a little parmesan on top.

[Annacia]

Loula, what a grand creation. these are so yummy! I used just a bit of Parm cheese on top to save a bit of fat as well as fat free sour cream. They still taste fantastic and boy, do they rise! I love the uncommon use of asparagus in this way. Thanks so much for this keeper. Made for PAC, Spring '10