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    You are in: Home / Recipes / Asparagus-Sour Cream-Muffins Recipe
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    Asparagus-Sour Cream-Muffins

    Asparagus-Sour Cream-Muffins. Photo by Lalaloula

    1/7 Photos of Asparagus-Sour Cream-Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    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.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 29, 2011

      55

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

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    • on November 19, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Asparagus-Sour Cream-Muffins

    Serving Size: 1 (1001 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 210.8
     
    Calories from Fat 116
    55%
    Total Fat 12.9 g
    19%
    Saturated Fat 3.6 g
    18%
    Cholesterol 41.4 mg
    13%
    Sodium 167.9 mg
    6%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.1 g
    4%
    Protein 4.3 g
    8%

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