Apr 30, 2026April 30, 20260 2
in Muffins & Loaves, Savoury

Prep Time

15 minutes

Bake Time

22 minutes

Yield

12 muffins

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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
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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.

Instructions

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.

Fresh asparagus, sharp cheddar, and dill make these wholesome savoury muffins a perfect spring breakfast or lunchbox treat.

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