A cake recipe for all foodies:
Prepare: Rinse asparagus spears, thinly remove peel from top to bottom. Cut the lower ends into small pieces (cut away woody parts completely), rinse the asparagus spears after they have cooled, drain them and cut them into 2 cm grayish pieces. Preheat the oven. Grease the 12 muffin baking tray. Asparagus muffins: mix flour with baking powder and sift into a Weitling. Add crème fraîche kitchen herbs, oil, salt and eggs. Mix the ingredients with a mixer (dough hook) first on lowest, then on highest speed briefly to a smooth dough. Fold in the asparagus slices and ham cubes briefly on the lowest speed. Divide the batter evenly into the cups of the muffin tray. Place on the broiler in the lower third of the oven. Top/bottom heat: about200 degrees (preheated) Hot air: about 180 degrees (preheated) Gas: level 3-4 (preheated) Baking time: about 25 min Note: Please follow the instructions for the kitchen oven. Remove the muffins from the baking tray and bring to the table warm or cool on a cooling rack. Dip: Mix crème fraîche kitchen herbs with mustard, season with salt and bring to the table with the muffins.
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