Fluffy muffins
Ingredients (for 4 people)
| cake flour | 150g |
| baking powder | 4g |
| salt | a pinch |
| unsalted butter | 60g |
| cane sugar | 90g |
| egg | 1 piece |
| milk | 70ml |
| asparagus | 50g |
| Muffin cups | 6 pieces |
| asparagus paste | 150g |
How to make it
1. Wash 50g of asparagus thoroughly and cut off the tough part at the base.
② Root Vegetable Frill Salad: Shave the root vegetables with a knife to form noodles.
3. To make the paste, peel 150g of asparagus using a knife and steam until soft.
④ Once steamed, place in water to cool and then wipe off the water.
Cut into 2mm slices and blend with milk until it becomes a paste.
5. Sift the flour, baking powder and salt into a bowl using a colander.
⑥While preheating the oven to 180℃, combine the unsalted butter and brown sugar in a separate bowl.
⑦ Beat the eggs well and add them little by little to the bowl in ⑥ while mixing with a hand mixer until creamy.
⑧ Add half of the powder from ⑤ to ⑦ and mix lightly with a rubber spatula, then add the asparagus paste from ④ and mix further.
9. Add the remaining flour and shaved asparagus and mix.
⑩⑨ Fill muffin cups until they are 80% full and bake in a convection oven for about 30 minutes. Pierce the muffins with a bamboo skewer and if the filling does not stick to the skewer, it is done.
*You can substitute other vegetables or fruits for the asparagus.
Key points about asparagus muffins
If you don't knead the flour too hard, but mix it lightly, it will become fluffy.
It's also delicious if you substitute other vegetables or fruits for the asparagus.
When combining fruit, please adjust the amount of brown sugar accordingly!
