Savoury muffins with asparagus cheese

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


  • 1 Henri Willig asparagus cheese - about 150 grams
  • 260 g Self-rising baking flour
  • 3 small eggs
  • 240 ml of milk
  • 55 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 other time!

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

Fill a muffin baking tin with 12 baking sheets or spray it with baking spray and leave to dry for a while.

Mix the wet ingredients together. Beat the eggs with the milk, then stir in the oil.
Then add the self-rising baking flour and stir well to remove lumps. Stir in the parsley.
Now stir in the cheese and optional ham and asparagus with a spoon, saving some as a topping for the muffin if necessary.
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.

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