Savory asparagus, caper, and Cheddar cheese muffins that taste really good!
Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners.
Place asparagus in a bowl with a small amount of water; cover and cook in microwave on High, 30 seconds at a time, just until tender. Drain asparagus; set aside to cool.
Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl. Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil. Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture.
Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes. Cool on a wire rack for a few minutes; serve warm.
Per Serving: 188 calories; protein 8.4g; carbohydrates 18g; fat 9.2g; cholesterol 38.6mg; sodium 337.3mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.