Ingredients
-
280
-
7
-
3
-
1/4
-
2
-
2
-
250
-
225
-
40
-
-
-
-
-
-
Directions
Asparagus-Sour Cream-Muffins, 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 , 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 , 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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Steps
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1
Done
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Toss Asparagus With 1 Tbs of the Oil in a Baking Dish. Roast in the Oven at 200c/400f For About 10 Minutes. Let Cool Slightly, Then Cut Asparagus Into Pieces (the Lenth of Half a Finger Should Be Just Fine). |
|
2
Done
|
Combine Flour, Baking Powder, Salt and Pepper in a Big Bowl. Make a Well in the Centre. |
|
3
Done
|
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). |
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4
Done
|
Fold in Asparagus. |
|
5
Done
|
Fill Dough Into Prepared Muffin Tins (well Greased or Paper-Lined). If You Like Sprinkle With Grated Cheese. |
|
6
Done
|
Bake in the Preheated Oven at 200c/400f For 20 Minutes or Until Slightly Browned and Tester Comes Out Clean. |
