2

cups

self-raising flour

1

cup

tasty cheese; grated

2

spring onions; chopped

¼

tsp

cayenne pepper

½

tsp

salt

340

g

canned asparagus spears

¼

cup

sour cream

2

eggs

1

Measure the flour, cheese, spring onions, cayenne pepper and salt into a fairly large bowl. Toss together with fork to combine.

2

Drain the asparagus (retain liquid) and chop spears into 5mm pieces.

3

Make the asparagus liquid up to ¾ cup with water if necessary, mix this with the sour cream and eggs in another bowl.

4

Tip this and the chopped asparagus into the bowl with the dry ingredients. Without over mixing, fold everything together, taking care not to mash the asparagus pieces.

5

Put about ¼ cup of mixture into each muffin cup.

6

Bake at 200°C for 12 - 15 minutes, until muffins spring back when pressed.