Asparagus jewels
1 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 8 | ounces | Cream cheese; broken into 24 chunks |
| 1 | cup | Toasted almonds; sliced |
Directions
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