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.
Provided by Lalaloula
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 210.9, Fat 12.9, SaturatedFat 3.6, Cholesterol 41.4, Sodium 168, Carbohydrate 19.7, Fiber 1.1, Sugar 1.1, Protein 4.3
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Takondwa Band
[email protected]I'll definitely be making these muffins again.
Mhon76 Vlog
[email protected]Overall, I'm happy with these muffins. They're a good way to use up leftover asparagus.
Abdulla Punam
[email protected]I'm disappointed with these muffins. They're not worth the time and effort.
Dxsawon Dxsawon
[email protected]These muffins are too expensive to make. I can buy a dozen muffins at the store for less than the cost of making these.
Sophen Ros
[email protected]I followed the recipe exactly, but my muffins didn't rise. I'm not sure what went wrong.
Theothus McCrobie
[email protected]The muffins were a bit dry. I think I should have added more sour cream.
Daniel Harburg
[email protected]These muffins are a bit bland for my taste. I think I'll add some more salt and pepper next time.
Jeremiah Savitas
[email protected]I'm not a big fan of asparagus, but I really liked these muffins. The sour cream mellows out the asparagus flavor.
Nasio Forde
[email protected]These muffins are a great way to get kids to eat their vegetables.
Deepa Wati
[email protected]I love the green color of these muffins! They're so festive.
Darija Ikonomov
[email protected]These muffins are so versatile! I've made them with different types of cheese, vegetables, and herbs.
Razib Hossain
[email protected]I used a gluten-free flour blend and the muffins were still delicious.
NO BI TA
[email protected]I'm allergic to sour cream, so I used Greek yogurt instead. The muffins still turned out great!
AWET G
[email protected]I added some chopped bacon to the muffins and they were even better!
Tanvir Gazi
[email protected]These muffins are the perfect way to use up leftover asparagus. They're also a great grab-and-go breakfast or snack.
Sherrie Bartholomew
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Piyaro Kumar
[email protected]These muffins were easy to make and turned out perfectly! I love the combination of asparagus and sour cream.
Sahil Vai
[email protected]I'm not usually a fan of asparagus, but these muffins were surprisingly delicious! The sour cream adds a nice tanginess that really complements the asparagus.
Musharraf Bandhani
[email protected]These muffins were a hit at my brunch party! They're so light and fluffy, with a perfect balance of asparagus and sour cream. I'll definitely be making them again.