Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Asparagus Corn Muffins
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 package corn muffin mix
2 tablespoons cornmeal
1/2 pound asparagus, cut into 1/2-inch pieces
1 cup mushrooms, minced
12 cubes (small) cheddar cheese
1 dash garlic powder
salt and pepper, to taste
2 tablespoons butter
directions
Blanch asparagus pieces in boiling water for 1 minute. Drain and rinse with cold water immediately. Drain and pat dry.
Melt butter in skillet and saute asparagus and mushrooms until mushrooms are just tender. Add salt, pepper and a dash of garlic powder. Remove from heat.
Prepare corn mix according to directions. Stir in additional cornmeal. Add asparagus mixture to corn mix and stir gently to blend.
Put in paper-lined muffin cups. Add 1 cube of cheese to each muffin cup. Bake according to package directions or until tops are golden brown.
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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