Kevin prepared Crab and Asparagus Puffs for his Asparagus Aspirations. I don’t think these muffins will be counted as a near-dublication and I didn’t find any muffins in the last four round-ups.

Asparagus Ham Muffins

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Asparagus Ham Muffins
Categories: Muffin
Yield: 12 Stück

300 grams Asparagus, green
2 Eggs
120 grams Sour cream
80 ml Oil
200 ml Asparagus water
330 grams Flour Type 405
100 grams Ham
1 teasp. Soda
3 teasp. Baking powder
1 teasp. Salt
2 teasp. Parsley, chopped

============================== SOURCE ==============================
modified from Dileks and this recipe
— Edited *RK* 05/18/2006 by
— Ulrike Westphal

Remove 12 asparagus heads for decoration and set aside. Blanch the
remaining asparagus for 3 minutes and save 200 ml of the water. Cut
the asparagus in small pieces

Whisk together eggs, sour cream, oil and asparagus water and stir in
the asparagus.

Cut the ham in small dices. Mix flour, baking powder, soda, salt and
parsley and pour onto the liquid mixture. Stir until the ingredients
are just combined and the mixture is quite stiff, but be careful not
to overmix.

Then spoon the mixture into the buttered and floured tins to fill
the holes generously. Decorate with an asparagus head. Bake for 20-
25 mins in the preheated oven at 180°.

Serve lukewarm or cold.

=====
Kevin Weeks from Knoxville, Tennessee, is a personal chef, cooking instructor and food writer. To say he was a busy man is an understatement. He passed away on April 5, 2012.

more savoury muffins at Küchenlatein:

• Corn and Bacon Muffins with Herb Butter
• Capers & Trout Muffins
• Welsh Rarebit Muffins
• Sundried Tomato Muffins
• Asparagus Ham Muffins
• Savoury Corn and Pepper Muffins