Asparagus muffin - a spring classic

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Spelt flour (type 630)	500g
cooked potatoes	200 g
Water, lukewarm	300ml
Dry yeast	1 pack
Salt	1 teaspoon

For the filling

Bunch of green asparagus

2

For the cream

Avocado (soft)	1
mayonnaise	100 g
Lemon (juice)	1
Salt
pepper

For decoration

• asparagus
• lemon

Let's go...

Dough
Peel the potatoes, cook them and mash them with a potato masher. Allow the mashed potatoes to cool. Mix the spelt flour with the salt in a mixing bowl. Dissolve the yeast in lukewarm water and add it to the mixing bowl with the spelt flour and salt mix. Use the dough hook on the food processor to make a smooth dough. Add the mashed potatoes to the dough and mix everything together. Cover the dough and allow it to rise for about 4 hours.

Preheat the oven to 220°C top and bottom heat. Knead the bread dough on a floured work surface and divide into 12 portions and form into balls. Grease the muffin tin or line it with silicone molds and put the dough pieces in the tin. Then insert the CUCAP. Reduce the temperature to 200 °C and bake for approx. 20 minutes.

Avocado cream
Remove the avocado from its skin with a tablespoon and mash it as finely as possible with a fork. Mix with the mayonnaise and lemon juice, then season with salt and pepper.

filling
Fry the asparagus spears in a little olive oil over a medium heat for 2 minutes until light brown all over and season with salt and pepper. Either in a grill pan or directly on the grill. Cut the asparagus spears to approx. 5 cm and place two or three asparagus tips in the recess. Fill with the avocado cream and decorate with asparagus and lemons as desired.

The asparagus cupcake is a balanced combination in itself, but can also be served as a starter or with meat.