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Asparagus Corn Muffins




Source of Recipe


Macklinda


List of Ingredients




Asparagus Corn Muffins

1 package Jiffy Corn Muffin Mix
2 tablespoons cornmeal
1/2 pound asparagus, cut in 1/2-inch pieces
1 cup mushrooms, minced
1/4 pound cheddar cheese, cubed in 12 pieces
Dash garlic powder
Salt and pepper to taste
2 tablespoons butter



Recipe



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 Jiffy Corn mix according to directions; stir in additional cornmeal. Add asparagus mixture to corn mix and stir gently to blend. Put in 12 paper-lined muffin cups. Add 1 cube of cheese to each muffin cup. Bake according to package directions or until tops are golden brown.
Per serving: 150 calories; 8 g fat (4 g saturated fat; 48 percent calories from fat); 16 g carbohydrates; 15 mg cholesterol; 328 mg sodium; 4.5 g protein; 2 g fiber.