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Country Ham and Asparagus Mini Muffins

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“In ‘The Complete Southern Cookbook’ by Tammy Allgood”
18 muffins

Ingredients Nutrition


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

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