Asparagus muffins
Published on 31 May 2014
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Easy, delicious and incredibly soft muffins. Serve with eggs, cured meats and cheeses, or make mini muffins for an aperitivo.
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Ingredients
INGREDIENTS FOR 6 MUFFINS OR 10 MINI MUFFINS
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Method
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0 steps completed out of 13
- Step 1 of 13I whisk oil and milk together.
- Step 2 of 13I mix in egg.
- Step 3 of 13I coarsely grate Erdammer.
- Step 4 of 13I combine flour, cheese, salt and pepper.
- Step 5 of 13I sift in baking powder.
- Step 6 of 13I combine thoroughly.
- Step 7 of 13I quickly mix the milk and egg emulsion into the flour.
- Step 8 of 13I remove asparagus ends and finely chop.
- Step 9 of 13I mix quickly into batter: overmixing makes muffins rubbery.
- Step 10 of 13I oil 6 disposable aluminium moulds.
- Step 11 of 13I divide mixture.
- Step 12 of 13I bake at 180°C for 15 minutes and test centres with a skewer.
- Step 13 of 13Tall and soft; cool slightly before turning out.
Excellent for drinks or supper with hard-boiled eggs and cheese. Their softness astonished me.
Original source: https://incucinaconlilly.com/2014/05/31/muffin-agli-asparagi/
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