Savory Asparagus and Sour Cream Muffins
Indulge in these delightful savory muffins, where the subtle earthiness of fresh green asparagus meets the creamy tang of sour cream. Enhanced with freshly ground black pepper, these muffins boast a unique flavor profile that sets them apart from traditional sweet varieties. Perfect for a hearty breakfast or a light snack, they were a hit at my father's birthday celebration. These muffins are not only easy to prepare but also present an unexpected twist that your guests will love. Give them a try and elevate your baking game!
12
Servings
N/A
Calories
9
Ingredients
Ingredients
flour
280 g (sifted)
sunflower oil
7 tablespoons (divided)
baking powder
3 teaspoons (none)
salt
1/4 teaspoon (none)
fresh ground black pepper
2 teaspoons (more if desired)
large eggs
2 (lightly beaten)
sour cream
250 g (none)
fresh green asparagus
225 g (trimmed and cleaned)
grated cheese (optional)
40 g (such as gouda)
Instructions
1
Preheat your oven to 200°C (400°F). Prepare a muffin tin by greasing or lining it with paper liners.
2
In a baking dish, toss the asparagus with 1 tablespoon of sunflower oil. Roast the asparagus in the preheated oven for about 10 minutes, or until tender. Let it cool slightly, then cut into 1-inch pieces.
3
In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and fresh ground black pepper. Create a well in the center of the dry ingredients.
4
In a separate bowl, lightly beat the eggs. Add the sour cream and the remaining sunflower oil to the eggs, stirring until smooth.
5
Pour the wet mixture into the well of the dry ingredients. Gently mix until the dry ingredients are just moistened; be careful not to overmix.
6
Fold in the roasted asparagus pieces, ensuring they are evenly distributed throughout the batter.
7
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. If desired, sprinkle the tops with grated cheese.
8
Bake in the preheated oven for 20 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean.
9
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Asparagus and Sour Cream Muffins?
These are savory muffins made with fresh green asparagus, sour cream, and black pepper, offering an earthy and tangy flavor profile instead of the traditional sweet muffin taste.
How many muffins does this recipe yield?
This recipe makes 12 savory muffins.
What temperature should the oven be preheated to?
The oven should be preheated to 200°C or 400°F.
How should I prepare the asparagus?
Toss the asparagus with 1 tablespoon of sunflower oil and roast it in the oven for 10 minutes until tender, then cut it into 1-inch pieces once cooled.
What type of oil is recommended for this recipe?
Sunflower oil is used both for roasting the asparagus and as part of the muffin batter.
Is it necessary to sift the flour?
Yes, the recipe specifies using 280 grams of sifted flour for the best texture.
What dry ingredients are required?
The dry ingredients include sifted flour, 3 teaspoons of baking powder, 1/4 teaspoon of salt, and 2 teaspoons of freshly ground black pepper.
How many eggs are needed?
You will need 2 large eggs, lightly beaten, for this recipe.
What role does sour cream play in these muffins?
Sour cream provides moisture and a creamy tang that complements the earthiness of the asparagus.
How much sour cream is used?
The recipe calls for 250 grams of sour cream.
Can I add cheese to these muffins?
Yes, you can optionally sprinkle 40 grams of grated cheese, such as Gouda, on top of the muffins before baking.
How should the wet and dry ingredients be combined?
Create a well in the center of the dry ingredients and pour in the mixture of eggs, sour cream, and oil, then mix until just moistened.
Why shouldn't I overmix the muffin batter?
Overmixing can lead to tough muffins; you should only mix until the dry ingredients are just moistened.
When do I add the asparagus to the batter?
Fold the roasted asparagus pieces into the batter after the wet and dry ingredients have been combined.
How full should the muffin cups be?
Fill each muffin cup about two-thirds full with the batter.
How long do the muffins bake?
Bake the muffins for 20 minutes in the preheated oven.
How can I tell if the muffins are done?
The muffins are done when they are lightly browned and a toothpick inserted into the center comes out clean.
Should the muffins cool in the tin?
Yes, let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Is this recipe suitable for vegetarians?
Yes, these savory asparagus muffins are suitable for a vegetarian diet.
What occasions are these muffins good for?
They are perfect for a hearty breakfast, a light snack, or as party food for celebrations.
What is the total amount of sunflower oil used?
A total of 7 tablespoons of sunflower oil is used: 1 for roasting and 6 for the batter.
Can I use more black pepper?
Yes, the recipe suggests 2 teaspoons of fresh ground black pepper but notes you can add more if desired.
What category of bread does this fall into?
This recipe is categorized as Quick Breads.
What kind of asparagus should I use?
The recipe specifically calls for 225 grams of fresh green asparagus, trimmed and cleaned.
Do I need to grease the muffin tin?
Yes, you should either grease the muffin tin or line it with paper liners before adding the batter.
How much baking powder is needed?
The recipe requires 3 teaspoons of baking powder.
What is the serving size for this recipe?
The recipe makes 12 muffins, which are generally considered 12 servings.
How much salt is in the recipe?
The recipe uses 1/4 teaspoon of salt.
What size should the asparagus be cut into?
After roasting, the asparagus should be cut into 1-inch pieces.
Are these muffins easy to bake?
Yes, the recipe is described as easy to prepare and a great way to elevate your baking game.