Cheesy Asparagus Caper Muffins
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
42
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 tsp
Marjoram (dried)3 tsp
Ground Thyme1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1
Egg1 cup
Buttermilk1 tbsp
Butter (melted)1 tbsp
Olive Oil3 tbsps
Capers (drained)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Grease a 12-cup muffin tin or line with paper liners
3
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
4
Drain asparagus; set aside to cool
5
Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl
6
Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil
7
Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture
8
Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full
9
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes
10
Cool on a wire rack for a few minutes; serve warm