Yield: 1 Servings
|1 pounds||Fresh asparagus|
|1 tablespoon||Baking powder|
|½ cup||Salad oil|
|8 ounces||Cream cheese; broken into 24 chunks|
|1 cup||Toasted almonds; sliced|
Snap off asparagus end. Cut into ¼-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 ½ 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@...> on Feb 4, 1998