Savory Asparagus Ricotta Muffins with Lemon Thyme
These savory muffins are perfect for a quick snack, a light lunch, or as a side dish for your barbecue. The ricotta-lemon mixture keeps them wonderfully moist, and they're ideal for meal prepping and taking on the go. A true taste of spring that’s also delicious cold!
Preparation
20 min.
Cook / Bake
25 min.
Servings
12
Calories
210 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
- 250 gfresh green asparagus
- 250 gall-purpose flour
- 2 tspbaking powder
- 1 tspbaking soda
- 1 Prise(n)salt(to taste)
- 1 Prise(n)black pepper(freshly ground, to taste)
- 100 mlmilk
- 100 mlolive oil
- 2 largeeggs
- 250 gricotta cheeseMilch
- 1 tbsplemon zest(from 1 organic lemon)
- 2 tbspfresh lemon juice
- 2 tbspfresh thyme leaves(chopped)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Wash the asparagus and snap off the woody ends. Cut the asparagus into small pieces, about 0.4 inches (1 cm) long.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
In a separate bowl, combine the milk, olive oil, eggs, ricotta cheese, lemon zest, lemon juice, and chopped thyme. Mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the chopped asparagus.
Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full.
Bake for 20-25 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or cold!
💡 Tipp
Nutrition per serving
Calories
210 kcal
Protein
8 g
Carbohydrates
24 g
Fat
10 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/savory-asparagus-ricotta-muffins-with-lemon-thyme
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