ASPARAGUS, SPRING HERB MUFFINS

Muffins are great as they are quick to make and you can play around with the flavours and textures.  These muffins are packed with fresh spring flavours, delicious asparagus and creamy cottage cheese to finish them off.

Makes 12 

ingredients

2 Tbsp olive oil

150g (1 bunch) asparagus, tough ends removed

3 spring onions, sliced into 3mm slices

2 Tbsp chives, chopped

1 Tbsp lovage leaves finely sliced (optional)

1 Tbsp parsley, finely chopped

1 Tbsp dill, finely chopped

1 egg

90 ml olive oil, plus extra for greasing

300ml buttermilk

100g cottage cheese

20g freshly grated parmesan cheese

300g flour

3 tsp baking powder

1 tsp salt

Freshly ground pepper

Pinch chilli powder

Method

Preheat oven 190C

Lightly grease 12 muffin tins with a little olive oil

Slice the asparagus into 3mm rounds (approx).

Add 2 tablespoons of oil to a medium sized frypan and heat over a moderate heat.  Add the sliced asparagus and spring onions, lightly season with a little salt and saute for 4 minute.  Set aside.

In a large bowl, add the egg, olive oil and buttermilk.  Lightly whisk together to combine.

Add the cottage cheese and grated parmesan. Mix through.

Add the asparagus mixture and herbs and combine.

Sift in the flour and baking powder, add the salt, pepper and pinch of chili. Gently mix through until just combined.

Spoon into the muffin tins so they are ¾ full.

Bake for 20 minutes or until golden and firm to the touch.

Cool for 5 minutes before removing .