Parmesan & Asparagus Savory Muffins
These Parmesan & Asparagus Savory Muffins are excellent! Such a different way to eat asparagus. One thing for sure, everyone loves them!
Equipment
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
- 3 1/2 oz (100 g) parmesan cheese
- 3 eggs
- 1/2 cup (125 g) milk
- 6 asparagus (Washed | Sliced)
- Sel Gris Mill (Season to Taste)
- Pepper Mill (Season to Taste)
Instructions
- Place your Round Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 400F/200C.
MUFFINS PREPARATION
- Soak the asparagus under cold water for a few minutes, then rinse off. Towel dry and snap the bottom part to remove any bitterness. Then, slice them in rounds keeping the tips for decoration.
- In a mixing bowl, whisk the all-purpose flour and baking powder together with the Parmesan cheese. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the milk. Mix until it is all incorporated. Fold your asparagus. Season with Salt and Pepper (To taste).
- Pour your batter into the Flexipan® using the mini ladle. Then, gently arrange on top your asparagus tip.
BAKE!
- Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your cakes from 12min). It is ready when the toothpick inserted comes out clean.
- Once your Parmesan & Asparagus Savory Muffins are out of the oven, wait about 10 minutes before unmolding directly onto your cooling rack. Enjoy with your favorite mix greens & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 517mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 358mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com