Smoked salmon and asparagus muffins

Makes 12

Ingredients

• 200 g fresh asparagus,

• 375 g self-raising flour,

• 2 eggs lightly beaten,

• 250 mL buttermilk,

• 2 tbsp Dijon mustard,

• 125 g butter melted,

• 100 g smoked salmon finely chopped.

Topping:

• 30 g butter,

• 40 g chopped almonds,

• 1 tbsp finely grated parmesan,

• 1 tsp green peppercorns crushed.

Preparation

Preheat oven to 180ºC and grease a muffin pan. Snap off the tough ends of the asparagus and boil or steam the asparagus until just tender. Drain, rinse under cold water, drain on paper towel and cool. Chop the asparagus roughly.

Sift flour into a large bowl, stir in the eggs, buttermilk, mustard and butter followed by the asparagus and the smoked salmon. For the topping, melt the butter, add the nuts, stir over heat until just beginning to brown. Stir cheese and peppercorn in. Spoon the mixture into the muffin pan, sprinkle the topping and bake for 20 minutes.