Asparagus and three cheese muffins are inspired by the savory breads that you find in Europe. Predominantly, France.
While living in Formia, Italy, we happened upon a tiny gathering of wild asparagus in our own back yard! I was determined to make the most of every single one since there weren’t very many, I made asparagus and 3 cheese muffins, stirred some into a pasta dish and we ate like kings!
Asparagus and three cheese muffins: Makes 8 – 9 large muffins
- 1.25 cups (10 oz / 240 grams) all purpose flour
- 1 tablespoon (0.5 oz / 15 grams) baking powder
- pinch of fine salt
- 1/3 cup (80 ml) vegetable oil
- 2 large eggs
- 1/4 – 1/2 cup (60 – 75 ml) whole milk, yogurt or even water. The important thing here is to reach the right consistency
- 1 cup Asparagus, blanched and roughly chopped
- 60 grams Parmesan cheese, grated
- 60 grams Goat’s cheese, roughly chopped
- 60 grams Cream cheese, at room temperature
- 1 tablespoon garlic, roughly chopped
- 1 tablespoon fresh Italian parsley, roughly chopped
- Pre-heat the oven to 365 F / 185 C.
- Prepare your muffin tray. We use foil or baking parchment because you can shape it better and it will help avoid spills.
- In a large mixing bowl add all of the DRY ingredients and stir it all with a large spoon to combine well.
- In a jug, measure the oil and then add the 2 eggs then gently mix with a fork. There is no need to whip it.
- Pour the eggs and oil into the flour mix and stir with the spoon. The consistency will be a little thick.
- Add the asparagus, cheeses, garlic and parsley and stir in.
- Add the milk (water or yogurt) a little at a time until the batter has reached a thick, dollopy consistency.
- Pour the batter into a jug for easier handling and fill each of the muffin cups 3/4 full.
- Place in the center of the oven for 17 minutes (the time will depend on your oven).
- Run a skewer through a muffin and when it comes out dry, your muffins are ready.
- Allow then to cool and serve them warm.