Asparagus muffins
With muffins, you can also have something savory – like these fluffy asparagus muffins with parmesan and bacon.
INGREDIENTS (For 12 muffins)
12 muffin cases
FOR THE MUFFINS
200 g white asparagus
200 g green asparagus
1 tbsp cooking oil
50 g diced bacon
100 g soft butter
1 tbsp sugar
1 pinch of salt
3 eggs
100 g crème fraîche
200 g flour
3 tsp baking powder
100 g grated parmesan
PREPARATION
Step 1
Line the muffin tray with muffin cases. Preheat the oven to 180 degrees (fan oven: 160 degrees).
Step 2
Peel the white asparagus. If necessary, cut off the woody end and cut the asparagus stalks into pieces of approx. 2 cm. Blanch in boiling water for 2 minutes and drain. Cut the green asparagus into 2 cm pieces. Heat oil in a pan. Fry the bacon cubes for 1 minute. Add the green asparagus and white asparagus and fry for another two minutes. Set aside
Step 3
Beat the soft butter with sugar and salt until fluffy. Gradually add the eggs and crème fraîche. Mix the flour with the baking powder and 70 g of parmesan and stir in. Stir the asparagus pieces into the dough. Distribute among the 12 muffin cups, sprinkle with the remaining parmesan and bake for approx. 20 minutes. Allow to cool.
Our tip
For a delicious herb dip
For a delicious dip, mix 100 g of crème fraîche with 2 tbsp of mixed, chopped herbs. Season with salt and pepper and chill until serving.
