Asparagus and three cheese muffins
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.
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