Asparagus-Sour Cream-Muffins – a delicious recipe with flour, oil, baking powder, salt, fresh ground black pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200u00b0C/400u00b0F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
2
Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
3
In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
4
Fold in asparagus.
5
Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
6
Bake in the preheated oven at 200u00b0C/400u00b0F for 20 minutes or until slightly browned and tester comes out clean.
735
kcal
Calories
47
g
Fat
61
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 280 g flour (2 1/4 cups), 7 tablespoons oil (I used sunflower), 3 teaspoons baking powder, 1/4 teaspoon salt, and more.
Yes, Asparagus-Sour Cream-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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