Inspired by "Dales Life" magazine, May-July issue.
Makes 12 muffins
(I have made 6 muffins and 4 mini bread loafs)
12 spears of asparagus, wooden ends removed, each spear cut into 3 pieces
400g self raising flour
200g mature Cheddar cheese, cut into small cubes (Gruyere or feta cheese should be fine too)
125g butter, melted
Small bunch of fresh chives, snipped into pieces
100ml plain yoghurt
1 tsp Dijon mustard (or English one)
freshly ground black pepper
Preheat the oven to 200C.
Blanch the asparagus in the boiling water for a minute, then drain and leave it under running cold water for a minute or two. Drain again and dry thoroughly.
In one bowl mix the flour, cheese cubes and asparagus, saving some tips for later.
In another mix the wet ingredients: butter, eggs, milk, yoghurt, chives, mustard with some salt and pepper.
Gently fold the wet ingredients into the dry ones and stir. Be careful not to over mix, stop when the all flour is gone – it means the mixture is combined.
Spoon the mixture evenly into a muffin form and push asparagus tip into a middle of each muffin.
Bake in the oven for about 25-30 minutes. Best eaten warm with some butter, but they also taste great cold, possibly with some smooth soup.