These quick and easy cheesy asparagus muffins are excellent for morning tea or a light lunch with salad or soup.
1-1/2 cups self-raising wholemeal flour
1-1/2 cups grated cheese
1 tsp salt
1 cup milk (approx)
1 cup finely chopped asparagus
Cook the asparagus in 1/2 cup water. You can either cook on the stove top or in the microwave on high for 3-4 minutes. Cool quickly to avoid over-cooking. Save the cooking liquid to add extra flavor to the muffins. Combine enough milk with the liquid saved from the asparagus to make 1 cup.
Mix flour, cheese and salt. In a separate bowl beat egg and combine with milk/cooking liquid.
Combine dry and wet ingredients mixing just enough to dampen the flour. Don’t over mix.
Spoon mixture out into sprayed non-stick muffin tins.
Bake at 210C for 10-14 minutes. Leave to cool for a few minutes before turning out.
Serve warm with butter.
- Sprinkle with grated cheese or parmesan on top before baking
- Sprinkle pumpkin seeds on top before baking