Asparagus and Ham Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper liners.

Drain the ham and asparagus and cut into small cubes; finely chop the parsley.

In a large bowl, mix the flour, baking powder, baking soda, salt and pepper well.

Add the ham cubes, asparagus pieces and parsley to the flour mixture and briefly combine.

In a second bowl, whisk the eggs, oil, asparagus cream soup and sour cream until frothy.

Add the dry flour mixture to the egg mixture and gently fold in just until a batter forms.

Divide the batter evenly among the liners (about two-thirds to three-quarters full).

Bake the muffins for 20–25 minutes until risen and golden.

Let the muffins rest for 5 minutes, then remove from the tin and serve warm.