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Categories:
fresh asparagus flour marjoram ground thyme baking powder baking soda freshly ground black pepper salt egg buttermilk butter olive oil Cheddar cheese green onions capers
Viewed: 14 - Published at: 2 years agoIngredients
- 3/4 cup chopped fresh asparagus
- 2 cups all-purpose flour
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon ground thyme
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup finely chopped green onions
- 3 tablespoons drained capers
Method
- 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.
