Asparagus jewels

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

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