Savoury Bacon and Asparagus Muffins
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
12
- Ingredients
- 2 ¾ cups green Asparagus (peeled, ends cut off)
- ⅔ cup fatty Bacon (sliced)
- ¼ cup melted butter
- 2 eggs
- 1.333 cups Sour cream
- 1 ¼ cups flour
- 1.333 cups Corn starch
- 1 ½ tsps Baking powder
- 1 ½ cups Cheddar cheese (finely grated)
- 12 paper liners
- 1 Muffin tin for 12 muffins (or 2 for 6)
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot, 1 Funnel, 1 Tablespoon, 1 Cutting board, 1 Fine-mesh sieve, 1 Small bowl, 1 Wooden spoon
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and place the paper cases in the muffin tray.
2.
Blanche the asparagus in salt water for approx. 3 minutes. Remove, drain and leave to cool. Then cut into small pieces.
3.
Render the bacon in a pan without any fat. Mix together the butter, eggs and sour cream.
4.
Sieve together the flour and corn flour with the baking powder and stir in 1 tsp salt and 100 g Cheddar.
5.
Gradually stir into the egg mixture and add the asparagus and the bacon. Pour the mixture into the paper cases.
6.
Garnish the muffins with the asparagus tips and the remaining cheese and bake for approx. 10 minutes.
7.
Reduce the heat to 150°C (130°C in a fan oven), 300°F, gas 2 and bake for a further 25 minutes. Leave to cool slightly in the muffin tray, then remove and serve lukewarm.
