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Nutrition Facts
Serving Size 1 muffins 83g Recipe makes 12 muffins)
Calories 215
Calories from Fat 118		(55%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 162mg		6%
Potassium 107mg		3%
Total Carbohydrate 20.0g		6%
	Dietary Fiber 1.1g	4%
	Sugars 0.5g
Protein 4.5g		9%
how is this calculated?

Asparagus-Sour Cream-Muffins

Recipe #382236 | 50 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lalaloula
Jul 20, 2009

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.

12 muffins (change servings and units)

Ingredients

280 g flour (2 1/4 cups)
7 tablespoons oil (I used sunflower)
3 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons fresh ground black pepper (more if you like)
2 large eggs
250 g sour cream (1 cup)
225 g fresh green asparagus (trimmed and cleaned, ca. 11 stalks)
40 g grated cheese, such as gouda (1/3 cup) (optional)

Directions

1
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).
2
Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
3
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).
4
Fold in asparagus.
5
Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
6
Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.

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Featured Reviews for This Recipe

From: Caroline Cooks

On Nov 19, 2009

MMMMM...moist, savory and delicious! Like Peter, I had to use tinned aparagus, which I drained and patted dry; cut into 1/2 inch pieces. Topped with some sharp Cheddar shreds. Enjoyed very much. One caution to others: these muffins are so moist that they wanted to stick to muffin papers; suggest using lightly-sprayed tins or silicone muffin cups. Thanks, Loula, for a keeper! Made for Every Day's a Holiday Tag.

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From: BAJOCATO

On Oct 11, 2009

We grow asparagus in the farm and I have a lot! I came across this recipe, it looked easy and it proved to be so. These are great, specially for a bunch of people. Everybody is asking me for the recipe, so with your permission, i will share it with my family.

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From: Peter J

On Sep 17, 2009

Yum! I had my mind set on making these and when I found it was a bit early for local asparagus went ahead with a tin that I drained very well and skipped step 1 and they were delicious. Fresh would be better however given the choice. I'm not keen on sweet muffins but these had a great savoury taste and came out nice and fluffy.

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From: Julie B's Hive

On Sep 16, 2009

We had a late breakfast this morning and these muffins were a perfect addition. I thought 2 tsps pepper a lot but didn't skimp and was glad I did. I cut my asparagus before cooking which I did very slowly on thestove-top. My double muffins were ready in 25 minutes. Made for PAC, Fall '09.

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