Makes 12 large muffins
Preparation 15 minutes
Cook 25 - 30 minutes
Ingredients
12 spears of British asparagus
400g self raising flour
200g Joseph Heler Cheshire cheese, cut into small cubes
125g butter
1 small bunch chives, snipped into pieces
150ml milk
100ml plain yogurt
1tsp Suffolk Mud English mustard
2 eggs
Salt & freshly ground black pepper
Method
1
Preheat the oven to 200°C/gas 6 and line a 12 hole muffin tin with cases.
2
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.
3
In a large bowl, mix the flour with the cubes of cheese.
4
Melt the butter and pour into a jug. Stir through the chives, milk, yogurt, Suffolk Mud mustard and eggs. Mix well until combined and season generously with salt & pepper.
5
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.
6
Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each. Bake in the oven for 25-30 minutes until golden. Best eaten hot out of the oven, spread with a little cold butter.
