Delicious muffins with Cheddar cheese, capers, and asparagus flavor!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ¾ cup chopped fresh asparagus
- 2 cups all-purpose flour
- ¾ teaspoon dried marjoram
- ¾ teaspoon ground thyme
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 2 cups shredded sharp Cheddar cheese
- ½ cup finely chopped green onions
- 3 tablespoons drained capers
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Place asparagus in a bowl with a small amount of water; cover and cook in microwave on High, 30 seconds at a time, just until tender. Drain asparagus; set aside to cool.
- Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl. Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil. Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture.
- Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes. Cool on a wire rack for a few minutes; serve warm.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 337 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Substituted fresh chopped chives for the spring onion, and tarragon for the marjoram. Awesome. Tastes so great!
I used aged white cheddar, so I used a little less cheese than the recipe called for, but I think it was a good call given that the recipe was written for milder cheese. Both my compatriot and i enjoyed these very much, so great job on the recipe. Mostly these aren’t far off from cheddar herb biscuits. I don’t think the asparagus and capers are bringing much to the table, but they don’t detract either (which was a small surprise.) I suppose it’s worth the effort to be able to say you ate an asparagus muffin. After all, what is life without trying new things, tasting new flavors, finding little vacations within your life. As Neruda wrote: He who does not travel, who does not read, who does not listen to music, who does not find grace in himself, dies slowly.
Despite an unusually extensive ingredient list, a surprisingly good recipe. Asparagus and capers were definitely milder than the cheese, and that actually works really well. Would add a little lemon zest next time. Thanks, Phoebe!