Asparagus and Cheese Brunch Muffins
Ingredients
400 g of self raising flour
1 tsp of english mustard
2 eggs
12 asparagus spears
125 g of butter
150 ml of milk
100 ml of plain yogurt
200 g of cheshire cheese, cut into small cubes
1 small bunch of chives, stripped into pieces
8 servings
Calories~500 kcal
Protein~17 g
Carbs~44 g
Fat~28 g
Fiber~3 g
Sugar~3 g
Total recipe
Calories~4,000 kcal
Protein~135 g
Carbs~355 g
Fat~225 g
Fiber~20 g
Sugar~20 g
Method
Step 1
Preheat the oven to 200C/Gas 6 and line a 12 hole muffin tin with cases.
Step 2
Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.
Step 3
In a large bowl, mix the flour with the cubes of cheese.
Step 4
Melt the butter and pour into a jug. Stir through the chives, milk, yogurt, mustard and eggs. Mix well until combined and season with salt and pepper.
Step 5
Gently fold the wet ingredients into the flour and cheese, and stir through the asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.
Step 6
Spoon the mixture evenly between the muffin cases and push as asparagus tip into the middle of each. Bake in the oven for 25-30 minutes until golden.
