Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh asparagus |
| 1⅓ cup | Flour |
| 1 cup | Cornmeal |
| ¼ cup | Sugar |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Salt |
| 1 cup | Milk |
| ½ cup | Salad oil |
| 4 \N | Eggs |
| 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