Asparagus herb muffins

Have you ever thought about baking with asparagus? As in grating it up and throwing it in a batch of muffins? Well, that’s what I did yesterday, without hesitation, because these are the kinds of crazy things I do for the SOS Kitchen Challenge.

And boy, was I pleased with the outcome: light, flavourful, herb-scented muffins that are coloured with flecks of red sundried tomatoes and bright green asparagus. And the best part (I know you’ll love this!) is that they’re completely free of all sugars and sugar subsitutes. Yep, no sugar. None. Nadda. Zero. Zilch.

I wouldn’t suggest trying to grate asparagus by hand, unless you want to grate off your finger in the process. It’s much easier to put the grating disc on your food processor and feed the stalks through the feed tube while the processor is running. I used about half a batch of asparagus to get one grated cup full. After they’ve baked and cooled, you can enjoy these colourful treats alongside a big bowl of soup or salad.

Asparagus Herb Muffins | A Dash of Compassion

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Asparagus herb muffins

Yield: one dozen

Ingredients:

  • 1 cup spelt flour
  • 3/4 cup unbleached flour (or more spelt)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 cup nondairy milk
  • 1/2 tsp apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 cup grated asparagus
  • 1/2 cup chopped sundried tomatoes, soaked until soft

Directions:

  1. In a large bowl, whisk together the spelt flour, unbleached flour, baking powder, baking soda, basil, oregano and salt. Set aside.
  2. In a separate bowl, whisk together the nondairy milk, vinegar and olive oil.
  3. Pour the liquid mixture into the bowl with the flour mixture and stir just to combine. Fold in the asparagus and sundried tomotoes.
  4. Spoon the batter into an oiled muffin pan, filling each tin 3/4 full. Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool for about 10 minutes before transferring them to a cooling rack. Store in an air-tight container in the fridge or freezer.
      

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18 Responses to “Asparagus herb muffins”

  1. vincent — April 11, 2011 @ 7:16 pm

    Hello,We bumped into your blog and we really liked it – great recipes YUM YUM.We would like to add it to the Petitchef.com. We would be delighted if you could add your blog to Petitchef so that our users can, as us,enjoy your recipes. Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already membersand benefit from their exposure on Petitchef.com. To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site" Best regards, Vincentpetitchef.com

  2. Noelle — April 12, 2011 @ 12:48 am

    Wow, these look savory! Yum!

  3. The Blissful Chef — April 12, 2011 @ 3:46 pm

    You are so clever! Where do you come up with this great ideas???

  4. Persnickety Hall — April 12, 2011 @ 4:51 pm

    I never would have thought of anything like this! Sooooo printing this out and making these for my next family get together. :)

  5. Mihl — April 12, 2011 @ 5:56 pm

    I have never baked with asparagus. Sounds intriguing! And I love the addition of dried tomatoes!

  6. Nicole — April 13, 2011 @ 2:53 pm

    Thanks for the comments everyone! These ideas come about with a lot of daydreaming :)

  7. Ricki — April 13, 2011 @ 7:21 pm

    And you know how much we appreciate those crazy things you do, right–? ;) These look amazing! The colors are just gorgeous and springlike, and I bet the flavor is outstanding. Thanks so much for another fabulous submission to the SOS Kitchen Challenge this month! :D

  8. Celine — April 14, 2011 @ 10:56 am

    they look scrumptious! I occasionally get bored with asparagus, so putting them into muffins sounds like a perfect fit.

  9. Preeti — April 18, 2011 @ 9:54 am

    oooh these muffins look really good, will have to make them for my dad one day, since he can't have any sugar, these would be perfect for him!

  10. Julia — April 20, 2011 @ 5:46 am

    What a lovely blog! Exactly what I've been looking for — baking tips and not sweet recipes for vegans. Thank you!I am also looking for recipes with the pulp left after vegetable juice (I figured out what to do with fruit pulp but vegetable is too dry). Any ideas?

  11. Nicole — April 20, 2011 @ 3:22 pm

    Julia: Thanks for the compliment! :) I juse leftover pulp to make veg soup broth.

  12. bitt — April 21, 2011 @ 2:49 am

    these sound pretty good, and i'm not a huge asperagus person.hmm, beware petitchef. they took my RSS feed from me and it wasn't sending me any traffic.

  13. Nicole — April 21, 2011 @ 6:24 pm

    Bitt: You should give asparagus another try!I've had a few invites from petitchef but I'm weary of giving free content to those kinds of sites. Thanks for the warning.

  14. Johanna GGG — May 3, 2011 @ 3:58 am

    lovely muffins – great colours – though I wonder if I could just finely chop the asparagus rather than getting out a food processor

  15. Nicole — May 3, 2011 @ 7:08 pm

    Johanna: Thanks! I'm sure if you chop it up finely it would work just as well.

  16. Junia — May 3, 2011 @ 9:45 pm

    ahhh i love this idea! i love healthy vegan baking! found your blog thru this asparagus challenge. :) will be back for more! come out mine too when you get a chance! http://juniakk.blogspot.com

  17. Nicole — May 4, 2011 @ 6:58 pm

    Junia: Thanks for visiting! I love healthy vegan baking, too :)

  18. Dana — May 4, 2014 @ 3:34 pm

    Thanks for the recipe! They really are delicious. I used Provance spice mix as I didn’t have basil and oregano. Also, next time I will use chopped not grated asparagus as I think my muffins turned out just a little bit too soggy.. But anyway, they were tasty and great as breakfast on-go or lunch box idea.

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