As we said last week (Asparagus Pea Tarte), asparagus is THE spring vegetable. So it is no wonder that we created another asparagus recipe. This time with the white one 🙂
These Asparagus Basil Muffins are great for the breakfast, brunch or even as a course in a menu. You can prepare them in advance. Just put them (when they are cold) in a box, cover it and place it in the fridge. Remove the muffins out of the fridge 15 minutes before eating.
Asparagus Basil Muffins
Ingredients for 12 muffins:
Preparation time: 30 minutes
Baking time: 30 minutes
500g of white asparagus
300g of flour
200ml of your favourite nut milk (we choose a cashew drink)
2 tsp. of baking soda
2 tsp. of salt
1 tsp. of ground pepper
1 tbsp. of lemon juice
1 clove of garlic
2 tbsp. of sesame seeds
6 stems of basil
- Peel the asparagus and cut in 1cm thick pieces. Peel and chop the garlic clove. In a pan, heat up the oil, add the garlic and fry them on medium heat until they are glassy. Take the pan from the heat.
- Preheat the oven to 180°C / 160°C fan / gas 4. Line a 12-hole muffin tin with paper cases.
- Take the basil leaves from the stem and cut them into fine stripes.
- In a bowl, mix the flour, baking soda, salt, pepper and basil. Add nut milk, lemon juice, sesame seat and the fried garlic with oil and mix all ingredients to a firm dough. Add the asparagus pieces and mix again. Fill the muffin cases with the dough.
- Bake it for 25 – 30 minutes (in the middle of the oven). Leave the Asparagus Basil Muffins in the tin to cool for 10 minutes. Then take the muffins with their paper cases out of the muffin tin, place them on a wire rack and let them cool down.
We wish you lots of fun with this recipe.
Tomorrow we will show you a delicious Hidden Bunny Cake.
Hugs and Kisses
Trixilie & Bea
P.S.: Do you need an Easter gift? How about the Colouring Recipe Book “vegan Muffin-Art“?