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.
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 also Oatmeal-Date Muffins
Nutrition Information
- Serving Size 12
- Calories 47
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 5 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g