Soft, savory muffins that are perfect for enjoying asparagus season. Made with cheese curds, sautéed vegetables, and our Dill Pickle, Cajun, and Go-To Blend seasonings, this flavorful recipe is great for brunch, lunches, or as a side dish.

Quantity: 12 to 16 muffins
Storage: 2 days at room temperature or 7 days in the fridge
Preparation: about 20 minutes
Cooking: about 20 minutes

Seasonings used

Dill Pickle Seasoning
Cajun Seasoning
Go-To Blend

Ingredients

Dry ingredients

3/4 cup unbleached all-purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
Freshly ground pepper, to taste
1 tbsp Les Savoureux Dill Pickle Seasoning
2 tsp Les Savoureux Cajun Seasoning

Wet ingredients

4 eggs
1 cup sour cream
1/2 cup olive oil

Filling

1 lb asparagus, finely chopped
1 medium onion, diced
1 1/2 cups cheese curds, roughly chopped
1 tsp Les Savoureux Go-To Blend, or to taste
A drizzle of olive oil or a small knob of butter, for cooking

Preparation

Preheat the oven to 350°F. Oil the cavities of a muffin tin.

In a bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, pepper, Dill Pickle Seasoning, and Cajun Seasoning. Set aside.

In a pan, add a small knob of butter or a drizzle of olive oil, then lightly brown the onion and asparagus with the Go-To Blend. Transfer the vegetables to a container and place them in the freezer for a few minutes to cool them down quickly.

In another bowl, whisk together the eggs, sour cream, and olive oil. Add the dry ingredients and gently mix with a spatula, just until the batter is moistened.

Fold in the cheese curds and cooled vegetables, then mix gently.

Divide the batter into the muffin tin using a portion scoop, such as an ice cream scoop.

Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. For a lightly golden top, finish under broil for 1 to 2 minutes, keeping a close eye on them.

Let the muffins rest on the counter for about 10 minutes before unmolding. Serve warm or cold the next day.