| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Asparagus, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus |
| 1 1/3 | c | Flour |
| 1 | c | Cornmeal |
| 1/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1 | c | Milk |
| 1/2 | c | Salad oil |
| 4 | Eggs | |
| 8 | oz | Cream cheese; broken into 24 chunks |
| 1 | c | Toasted almonds; sliced |
INSTRUCTIONS
Snap off asparagus end. Cut into 1/4-inch slices; reserve tips. Combine dry ingredients and wet (except cream cheese) separately, then stir wet into dry and mix well. Stir in asparagus. Place 1/2 portion of batter into paper muffin cup. Add a chunk of cream cheese and cover with remainder of butter portion. Garnish with asparagus tips and almonds. Bake at 400 degrees for 15 minutes. Yield: 24 muffins. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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