British Asparagus & Cheese Brunch Muffins
Serves: 12
Prep: 15 minutes
Cooking Time: 30 minutes
Ingredients
- 12 spears of British asparagus
- 400g self raising flour
- 200g Cheshire cheese, cut into small cubes
- 125g butter
- 1 small bunch chives, snipped into pieces
- 150ml milk
- 100ml plain yogurt
- 1tsp English mustard
- 2 eggs
- Salt & freshly ground black pepper
What to Do
- Preheat the oven to 200°C/gas 6 and line a 12 hole muffin tin with 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 cubes of cheese.
- 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.
- 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.
