Asparagus Upside Down Corn And Cheddar Muffins Recipes

ASPARAGUS AND CORN BAKE

Steps:

• Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
• Trim crusts from bread, cut bread into 3-4cm squares.
• Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
• Sprinkle bread with half the cheese.
• Top with asparagus and shallots.
• Beat eggs in bowl; beat in corn, milk and mustard.
• Pour mixture over shallots; sprinkle with remaining cheese.
• Brush exposed bread edges with melted butter.
• Bake at 180c for about 50mins, or until just set in centre.
• Stand 5-10mins before cutting into squares.
• Serve warm, sprinkled with extra shallots.

CHEDDAR CORNMEAL MUFFINS

Steps:

• Heat oven to 425 degrees.
• Grease 12 muffin cups.
• Blend flour, cornmeal, baking powder, salt, and cayenne.
• Beat egg with milk and butter.
• Add to dry ingredients.
• Stir until thoroughly moistened.
• Stir in 1 cup of the cheese and spoon into muffin cups.
• Sprinkle 1 tsp of cheese over each muffin.
• Bake 15 to 20 minutes.
• Serve hot with butter or freeze and reheat right before serving.

COUNTRY HAM AND ASPARAGUS MINI MUFFINS

Steps:

• In the bowl of an electric mixer, combine the cream cheese and butter until well blended.
• Stir in ¾ cup of the flour and the cornmeal.
• Cover and refrigerate 1 hour.
• Lightly grease 18 miniature muffin cups and then preheat the oven to 425 degrees.
• Shape the dough into 18 balls.
• Press evenly into the bottom and up the sides of each muffin cup; set aside.
• In a small bowl, stir together the Swiss cheese and the remaining 1 tablespoon flour.
• In a separate bowl, whisk together the egg and cream.
• Stir in the Swiss cheese mixture and ham.
• Spoon evenly into the muffin cups.
• Bake 7 minutes.
• Top each muffin with an asparagus tip.
• Decrease oven temperature to 300 degrees.
• Cover with foil; bake 17 minutes, or until set.
• Serve warm.

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

ASPARAGUS-ENGLISH MUFFIN BAKE

Steps:

• In a 4-quart saucepan, boil asparagus pieces 1 minute.
• Drain and put in a large bowl of ice water to stop cooking process.
• Drain and pat asparagus dry with paper towels.
• Place English muffin halves, cut side up, to form a crust in a greased 13 x 9 inch pan.
• Cut the muffins to fill the empty spaces in the pan as needed.
• Layer asparagus, half the cheese, ham, and bell pepper over muffins.
• In a large bowl, whisk eggs, milk, salt, dry mustard and pepper.
• Pour the egg mixture evenly over muffins.
• Cover and refrigerate 2 hours or overnight.
• Remove from refrigerator before preheating the oven to 375 degrees.
• Bake 40-45 minutes, or until set in the center.
• Immediately sprinkle remaining cheese over top and serve.

CORN AND ASPARAGUS CASSEROLE

Steps:

• Cook diced onion in fry pan till softened.
• Remove onion from pan and add butter and flour stirring till well combined.
• Salt and Pepper to taste at this stage.
• Add half a cup of milk and half a cup of juice from the asparagus can.
• Cook until smooth and thickened.
• Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters.
• Heat through and then serve with creamy mashed potatoes.

ASPARAGUS-SOUR CREAM-MUFFINS

Steps:

• Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
• Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
• In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
• Fold in asparagus.
• Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
• Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.

CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Butter the insides and the top of a regular muffin pan (1/3 cup).
• In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
• In medium bowl, beat the egg.
• Beat in the milk and the melted butter.
• Combine with the dry ingredients until just evenly moistened.
• Do not overmix.
• Stir in 1 cup of cheese.
• Immediately spoon the batter into the muffin pan.
• Evenly sprinkle the remaining cheese on top of the muffins.
• Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
• Best served warm.