Asparagus and Cheese Muffin Recipe

Asparagus is such a versatile vegetable, it can be used in many types of recipes, and here in asparagus and cheese muffins it shows true versatility and a tasty treat for breakfast, a snack or afternoon tea.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 muffins

Ingredients:

• 12 spears of asparagus, British when in season
• 14 oz/400g self raising flour
• 7 oz/200g Cheshire cheese, cubed
• 4 oz /125g butter
• 1 small bunch chives, snipped into pieces
• 2/3 cup/150ml milk
• ½ cup/100ml plain yogurt
• 1tsp English mustard
• 2 eggs
• Salt & freshly ground black pepper

Preparation:

• Preheat the oven to 400°F/200°C/gas 6. Line a 12 hole muffin tin with paper cases.
• Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.
• In a large bowl, mix the flour with the cheese. Melt the butter and pour into a jug. Add the chives, milk, yogurt, mustard and eggs. Mix well until combined and season generously with salt & pepper.
• Gently fold the wet ingredients into the flour & cheese, and stir through the asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.
• Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each.
• Bake in the oven from 25-30 minutes until golden.

Best eaten hot out of the oven, spread with a little cold butter.

Recipe courtesy of British Asparagus