Cheesy Asparagus Muffins

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 egg
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
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One Response to “Cheesy Asparagus Muffins”

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  1. Helene says:

    Tried these muffins and used gluten free S/R flour and they worked out a treat.
    Made double quantity of recipe and it also worked.
    I used tasty cheese mixed with Edam and they are the tastiest and yummiest muffins ever.
    Great job for a simple recipe… Well Done…