Savory Spring Muffins

These satisfying, vegetable-studded muffins are 
a perfect to-go meal. Butter enriches the batter, and a hint of cornmeal gives them a toothsome texture. Bake extra savory spring muffins to pop in the freezer—they’ll be ready whenever you crave a savory snack.
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savory spring muffins

These satisfying, vegetable-studded muffins are a perfect to-go meal. Butter enriches the batter, and a hint of cornmeal gives them a toothsome texture. Bake extra savory spring muffins to pop in the freezer—they’ll be ready whenever you crave a savory snack.

Ingredients

  • ½ cup asparagus, cut into ½-inch strips
  • 1 tsp olive oil
  • 1¾ cups whole-wheat pastry flour
  • ¼ cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 6 tbsp unsalted butter, melted
  • 1 large egg
  • ¾ cup skim or 1 percent milk
  • ½ cup frozen peas
  • ½ cup fresh herbs, minced
  • 3 oz soft, mild goat cheese

Preparation

1. Heat oven to 400°F. Line a 12-cup muffin tin with paper liners. In a bowl, toss asparagus with olive oil; roast on a baking sheet, 10 minutes.

2. In a second bowl, stir together flour, cornmeal, baking powder, salt, and cayenne pepper. In a third bowl, combine butter, egg, and milk. Make a well in the dry ingredients and pour in the milk mixture; stir lightly until combined. Stir in asparagus, peas, and herbs. Fill muffin cups halfway with batter. Drop 1 tsp goat cheese into the center of each muffin; cover goat-cheese dollops with remaining batter. Bake muffins until golden and springy to the touch, 18 minutes.

See alsoOatmeal-Date Muffins

Nutrition Information

  • Serving Size: 12
  • Calories: 47
  • Carbohydrate Content: 14 g
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 5 g