Quick & Easy

Asparagus, salmon and mustard muffins

Whip up a batch of these fluffy savoury muffins with crunchy cheese topping. They're great served warm with butter or packed in a lunchbox.
asparagus, salmon andmustard muffins
12 Item




1.Preheat oven to 180°C.
2.Grease 12 hole (⅓ cup/80ml capacity) muffin pan. Snap off and discard tough ends of asparagus. Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water, drain on absorbent paper; cool. Chop asparagus roughly.
3.Sift flour into large bowl, stir in eggs, buttermilk, mustard and butter, then asparagus and salmon.
4.To make topping, melt butter in small pan, add nuts, stir over heat until just beginning to brown. Stir in cheese and peppercorns.
5.Spoon mixture into prepared pan, sprinkle with topping. Bake about 20 minutes.

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