Savoury muffins with asparagus cheese

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


  • 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. 

Order through our webshop:
(Including tax)