Title: Asparagus Jewels
Categories: Asparagus, Vegetables
Yield: 1 Servings

1 lb Fresh asparagus
1 1/3 c Flour
1 c Cornmeal
1/4 c Sugar
1 tb Baking powder
1 ts Salt
1 c Milk
1/2 c Salad oil
4 Eggs
8 oz Cream cheese; broken into 24
-chunks
1 c Toasted almonds; sliced

Snap off asparagus end. Cut into 1/4-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 1/2 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." on Feb 4,
1998