Name: Asparagus, salmon and mustard muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 200 gram fresh asparagus; 2 1/2 cup (375g) self-raising flour; 2 eggs, lightly beaten; 1 cup (250ml) buttermilk; 2 tablespoon dijon mustard; 125 gram butter, melted; 100 gram smoked salmon, finely chopped; Topping; 30 gram butter; 1/4 cup (40g) chopped almonds; 1 tablespoon finely grated parmesan cheese; 1 teaspoon drained green peppercorns, crushed

Ingredients

200 gram fresh asparagus

2 1/2 cup (375g) self-raising flour

2 eggs, lightly beaten

1 cup (250ml) buttermilk

2 tablespoon dijon mustard

125 gram butter, melted

100 gram smoked salmon, finely chopped

Topping

30 gram butter

1/4 cup (40g) chopped almonds

1 tablespoon finely grated parmesan cheese

1 teaspoon drained green peppercorns, crushed

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook