Ingredients for Asparagus Sour Cream Muffins
- 2 cups all-purpose flour
- 3 tablespoons olive oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup sour cream
- 1 cup trimmed asparagus spears
- 2 tablespoons grated cheddar cheese
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How to Make Asparagus Sour Cream Muffins
- Preheat oven to 200°C (400°F).
- Toss 1 cup trimmed asparagus spears with 1 tablespoon olive oil in a baking dish.
- Roast for 10 minutes, until slightly tender.
- Let cool slightly, then chop asparagus into ½-inch pieces.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Make a well in the center of the dry ingredients.
- In a separate bowl, lightly beat 2 large eggs.
- Stir in 1 cup sour cream and 2 tablespoons olive oil.
- Pour the wet ingredients into the well of the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in the chopped asparagus.
- Fill prepared muffin tins about ¾ full.
- Sprinkle with 2 tablespoons grated cheddar cheese (optional).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tins for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
18g
Carbs
6g
