Savoury muffins with asparagus cheese

Brunch Dishes
Lunch Dishes
Vegetarian Dishes
Appetizers
Young Cheese
12 pers
40 min

Ingredients

gram Henri Willig Asparagus cheese
gr Self-rising baking flour
small eggs
ml of milk
ml vegetable oil
Finely chopped fresh parsley, as needed
Salt and pepper to season
Optional: finely chopped ham strips
Optional: Fresh green asparagus tips

An ultimate spring snack, perfect for brunch, lunch or any time!

Preheat the oven to 180 °C top-bottom heat or 165 °C hot air.

Fill a muffin baking tin with baking paper or spray it with baking spray and let it dry for a while.

Mix the wet ingredients together. Beat the eggs with the milk and then stir in the oil.
Then add self-rising flour with the whisk until lumps have disappeared.

Using a spoon, stir in the parsley, cheese and optional ham* and asparagus. Save some as a topping if necessary for the muffin.
Spoon the muffin batter into the muffin moulds and top with the remaining cheese/ham/asparagus.
Bake the asparagus muffins until done in 25-30 minutes. (Check if the muffins are done with a skewer)

Then let cool in the mould for 5 minutes, then scoop out to cool on a wire rack. Serve lukewarm.

*If you want to make the muffins vegetarian, omit the ham.

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