Asparagus muffins

Name: Asparagus muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: Asparagus to clean 13.4 oz; Type 00 flour 2 cups; Greek yogurt 3 cups; Whole milk ¾ cup; Eggs 4.2 oz; Pecorino Romano PDO cheese 3.2 oz; Extra virgin olive oil 2 ¾ tbsp; Instant yeast for salted preparations 3 ¼ tsp; Fine salt to taste; Black pepper to taste; Basil to taste

it es fr de br

189

Calories per serving

Vegetarian

Energy Kcal 189
Carbohydrates g 18.8
of which sugars g 2.6
Protein g 8.5
Fats g 8.8
of which saturated fat g 3.34
Fiber g 1.3
Cholesterol mg 46
Sodium mg 346

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Makes: 12 pieces
Cost: Average

PRESENTATION

Bringing a fresh spin to American-style asparagus muffins, this recipe is all about combining the best of savory flavors and seasonal veggies. Seriously good. Imagine biting into a tender, savory muffin filled with delicious bits of asparagus and peas. And sometimes, you might even find speck or prosciutto mixed in. Depends on what's in season. These savory muffins are perfect for casual gatherings like buffets and picnics. You know, where the vibe is all about grabbing a bite and sharing food with friends. Pretty simple.

There's something really satisfying about picking up a warm, golden muffin packed with spring veggies—especially when it's so so easy to eat with your hands. The flavors are light and crispy on the outside, with a soft, flavorful inside that wins you over with the first bite.

Plus, events like brunches are ideal for serving up a plate of these vegetable muffins. The base recipe is super flexible, so you can swap in whatever fresh ingredients you have on hand—sometimes it’s asparagus, other times you’ll see peppers or peas added to the mix. And here's the thing: This laid-back approach makes the asparagus muffin recipe a fun choice for those who love experimenting with seasonal produce. It's common to see these muffins alongside cheeses and cured meats at gatherings. Works great as finger food. For sure. They’re light and tangy, so nobody feels weighed down.

Whether you're into healthy snacks or need new breakfast muffins for a picnic, these savory muffins fit right in. The idea? Keep things fresh, simple, and tasty. Perfect for sharing with friends or family, especially when spring veggies are in abundance. Even if you switch up the veggies or add new flavors, the muffins always come out just as soft and flavorful—making them a go-to choice for laid-back meals and casual get-togethers. Really, can't go wrong.

How to prepare Asparagus muffins

To make the asparagus muffins, first remove the tougher white part of the asparagus 1: you will obtain about 250 g (8.8 oz) of asparagus. Cut off the tips and slice the remaining stems into rounds 2. Cut the tips in half lengthwise and set them aside 3.

Heat a dash of oil in a pan, add the asparagus rounds 4 and cook for 5 minutes over medium heat 5. Once cooked, transfer the rounds to a tall glass and blend with an immersion blender to obtain a smooth puree 6.

Now place the tips in the pan where you cooked the rounds 7 and sauté them for a few minutes, but they should not fall apart 8. Transfer the tips to a small bowl 9.

For the batter: in a bowl, pour the eggs 10, the olive oil 11, and the milk 12, and finally, salt.

Mix with a whisk to combine 13, then add the yogurt 14 and the sifted baking powder through a sieve 15.

Also incorporate the sifted flour 16 and mix again with the whisk 17. Season the obtained batter with grated cheese 18.

Finish with the asparagus puree 19 and some chopped basil leaves 20. Add pepper and mix one last time 21.

Transfer the batter to a disposable piping bag 22, place cupcake liners in a 12-muffin pan, and squeeze the batter 23: do not fill the liners to the edge but leave some space 34 as they will rise during baking.

Place the asparagus tips on top 25 and bake in a preheated static oven at 392°F (200°C) for 20 minutes or until they are golden on the surface. Once cooked, remove the asparagus muffins from the oven 26 and let them cool slightly before removing them from the pan and serving 27!

Storage

Store the asparagus muffins in the refrigerator inside an airtight container for up to 2 days. Alternatively, you can freeze them once cooked for about 1 month.

Tip

Want to make your asparagus muffins more savory? Add a handful of pancetta or a pinch of saffron powder. As an alternative to yogurt, you can use robiola or ricotta.

For the translation of some texts, artificial intelligence tools may have been used.

Asparagus muffins

PRESENTATION

How to prepare Asparagus muffins

Storage

Tip

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