12 asparagus spears, the British
400g self raising flour
200g Kitzbüheler Joseph Cheshire cheese, cut into small cubes
125g butter
1 small bunch chives, cut into pieces
150ml milk
100ml natural yoghurt
Suffolk Mud 1tsp English mustard
2 eggs
Salt and freshly ground black pepper

   1st Preheat the oven to 200 ° C / Gas 6 and line a 12-hole muffin tin with cases.
   2nd Cut the asparagus stalks into small pieces, about 1cm long, so that the tips a little longer and blanch in boiling water for a few minutes. Drain and refresh under cold running water, separating the tips of the pieces of stem cells.
   3rd In a large bowl mix the flour with the cube of cheese.
   4th Melt the butter and pour into a pitcher. Stir through the chives, milk, yogurt, Suffolk Mud mustard and eggs. Mix well until combined and season generously with salt and pepper.
   5th Gently fold the wet ingredients into the flour and cheese, and stir until the asparagus is. Be careful not to mix strong and stop as soon as the mixture is combined.
   6th Spoon the mixture evenly among the muffin cases and place an asparagus tip in the middle of each. Bake in oven for 25-30 minutes until golden brown. Best eaten hot from the oven, spread with a bit of cold butter.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.