Best Asparagus Sour Cream Muffins Recipes

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ASPARAGUS-SOUR CREAM-MUFFINS



Asparagus-Sour Cream-Muffins image

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

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)

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

ASPARAGUS-SOUR CREAM-MUFFINS



Asparagus-Sour Cream-Muffins image

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 @MakeItYours

Number Of Ingredients 9

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)

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.

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