French onion and asparagus muffins

Whip up a batch of these easy savoury muffins and serve warm straight away ... or store in an airtight container ready to be popped into a school or work lunchbox.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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French onion and asparagus muffins
  • 2 cup self-raising flour
  • 40 gram packet french onion soup mix
  • 125 gram spreadable cream cheese
  • 2 eggs
  • 1 cup milk
  • 90 gram melted butter
  • 1 bunch asparagus, blanched and chopped asparagus


French onion and asparagus muffins
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a muffin pan.
  • 2
    Sift flour into a large bowl. Stir in onion soup mix. In a small bowl, whisk cream cheese with eggs. Mix in milk and melted butter. Add to flour, stirring until just combined.
  • 3
    Fold in asparagus. Spoon mixture evenly between recesses until two-thirds full. Bake muffins for 20-25 minutes, until golden.
  • 4
    Cool in pan for 5 minutes before transferring to a wire rack.



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