Asparagus Muffins with Herb Dip
|Saturated Fat Acids||4.3 g|
|Sugar added||1 g|
|Bread exchange unit||1|
- 250 grams
- 250 grams
- 250 milliliters
- 50 grams
cooked Ham (sliced)
- 100 grams
Cultured butter (room temperature)
- 120 grams
- 3 tablespoons
Spelt semolina (about 30 grams)
- 1 ½ teaspoons
- 1 tablespoon
Fat (for the pan, 10 grams)
- 6 sprigs
- 1 sprig
- 300 grams
- 1 teaspoon
Rinse asparagus. Peel the lower third of green asparagus spears and peel the white asparagus spears completely. Trim off tough ends and cut spears into pieces (about 2 cm) (approximately 3/4 inch) wide.
Bring the vegetable broth to a boil in a large pot. Add asparagus pieces, cover and cook over medium heat until crisp-tender, about 5 minutes. Pour contents through a sieve, collecting the broth in a bowl. Allow broth and asparagus to cool.
Meanwhile, cut ham into small cubes.
Beat the softened butter and salt in a mixing bowl until fluffy with a hand mixer.
Add eggs, one at a time, and beat to combine. Whisk together the flour, semolina and cream of tartar in a bowl, add to butter mixture and beat well.
Add 70 ml (approximately 1/4 cup plus 1 tablespoon) of the cooled broth to the batter and stir well.
Fold the ham and cooled asparagus pieces into the batter. Grease 12 cups of a standard muffin tin and dust lightly with flour.
Divide batter among prepared muffin cups and bake on middle rack of preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°) until golden brown, 25-30 minutes.
Meanwhile, rinse chervil and parsley, shake dry and pluck leaves. Set some herbs aside, finely chop the rest and place in a bowl.
Add 60 ml (approximately 1/4 cup) of the remaining broth and the quark to the herbs and whisk until smooth. Season the herb dip with salt and pepper and stir in the maple syrup. Garnish with remaining herb leaves and serve with the muffins.