Savoury muffins with asparagus cheese
- Brunch 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.