Fresh asparagus, sharp cheddar, and dill make these wholesome savoury muffins a perfect spring breakfast or lunchbox treat.
Prep Time
15 minutesBake Time
22 minutesYield
12 muffinsRating
/rating_off.png "1 Star")
Loading...| 1 cup ROGERS FOODS Whole Wheat Flour | |
| 1 cup ROGERS FOODS All Purpose Flour | |
| 2 tsp baking powder | |
| 1/2 tsp baking soda | |
| 1/2 tsp salt | |
| 1 tbsp fresh dill, finely chopped | |
| 2 eggs | |
| 1 cup buttermilk | |
| 1/4 cup unsalted butter, melted and cooled | |
| 1 cup fresh asparagus, trimmed and cut into 1/2-inch pieces | |
| 3/4 cup sharp cheddar cheese, grated (divided) | |
| 2 green onions, thinly sliced | |
| ... | |
| Recipe Notes: | |
| These muffins freeze beautifully. Bake a double batch and freeze extras for up to 2 months. Swap dill for chives or thyme if preferred. | |
| Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individually wrapped for up to 2 months. Reheat in a 350F oven for 8-10 minutes or microwave for 30-45 seconds. |
Fresh asparagus, sharp cheddar, and dill make these wholesome savoury muffins a perfect spring breakfast or lunchbox treat.
| 1. | Preheat oven to 375F (190C). Grease a 12-cup muffin tin or line with paper liners. |
| 2. | In a large bowl, whisk together both flours, baking powder, baking soda, salt, and dill. |
| 3. | In a separate bowl, whisk together eggs, buttermilk, and melted butter until smooth. |
| 4. | Pour the wet ingredients into the dry and stir until just combined - do not overmix. |
| 5. | Fold in the asparagus, 1/2 cup of the cheddar, and the green onions. |
| 6. | Divide batter evenly among the muffin cups. Sprinkle the remaining 1/4 cup of cheddar over the tops. |
| 7. | Bake for 20-22 minutes until a toothpick inserted in the centre comes out clean and the tops are golden. Cool in the tin for 5 minutes before transferring to a wire rack. |
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