Asparagus muffins
These savory muffins are a quick and simple idea for breakfast or a light snack. They taste best in spring, when fresh young asparagus is in season.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1 g white pepper
- 60 g cherry tomatoes
- 1 g chili flakes
- 8 g garlic
- 2 g salt
- 240 g chicken eggs, whole
- 40 g wheat flour, type 550
- 70 g asparagus, raw
- 70 g Cheese, Cheddar, full-fat
Method of cooking:
- Preheat the oven to 180°C with the convection and top and bottom heating function. Lightly grease 6 muffin molds with butter.
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