Asparagus muffins
(12 muffins)

1 cup (125 gr.) all purpose flour
1/5 cup (50 gr.) full fat milk
1/5 cup (50 gr.) heavy cream
5.3 ounces (150 gr.) medium asparagus, trimmed
2 tablespoons (30 gr.) unsalted butter
2 tablespoons (30 gr.) grated Parmesan cheese
1 whole egg
1 generous teaspoon of instant yeast
1 pinch of salt
butter for the mold
flour for the mold

Preheat the oven to 350°F.(180°). Trim the asparagus, removing the hardest parts. Put the asparagus to cook for 5 minutes in a pot, with lightly salted boling water. Drain them, let them cool and cut into chunks. Put the flour into a bowl and mix it with the egg, dissolve the mixture with the milk and heavy cream, then incorporate cooled melted butter, asparagus chunks, grated cheese, baking powder and a pinch of salt. Mix the dough and divide the mixture in 12 muffin buttered and floured molds 2.7 inches (7cm.) in diameter, filling them up to ¾. Bake for about 30 minutes. Remove the muffins from the oven and serve them warm.

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