Ingredients
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280 g flour (2 1/4 cups)
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7 tablespoons oil (I used sunflower)
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3 teaspoons baking powder
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1/4 teaspoon salt
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2 teaspoons fresh ground black pepper (more if you like)
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2 large eggs
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250 g sour cream (1 cup)
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225 g fresh green asparagus (trimmed and cleaned, ca. 11 stalks)
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40 g grated cheese, such as gouda (1/3 cup)
Instructions
- Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
- Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
- In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
- Fold in asparagus.
- Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
- Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.