Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Asparagus Corn Muffins
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- #81821
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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