Asparagus, Salmon And Mustard Muffins - cooking recipe

Ingredients

7 oz fresh asparagus, woody ends snapped off
2 2/3 cups self-rising flour
2 None large eggs, lightly beaten
1 cup buttermilk
2 tbsp Dijon mustard
1/2 cup butter, melted
3.5 oz smoked salmon, finely chopped
None None Topping
2 1/2 tbsp butter
1/3 cup chopped almonds
1 tbsp finely grated Parmesan cheese
1 tsp drained green peppercorns, crushed

Preparation

Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Boil, steam or microwave asparagus until just tender. Rinse under cold water until cool then drain. Chop roughly.
Sift flour into a large bowl. Stir in eggs, buttermilk, mustard and butter. Fold in asparagus and salmon. Distribute between muffin recesses.
To make the topping, melt butter in a small pan over medium heat. Toast nuts until just beginning to brown. Stir in cheese and peppercorns. Sprinkle over muffin batter and bake for 20 mins. Serve.