This recipes was shared by British Expat WWOOF Hosts as a part of Kelsey's fieldwork in Coastal Otago. The recipe originally came with the asparagus plant purchased by the Hosts but had been adapted significantly to meet their tastes, and available food stuffs.
1½ cups self rising flour
1 – 1½ cups grated cheese (Tasty Cheese or White Cheddar)
½ - 1 tsp salt
1 cup milk
1 cup finely chopped cooked asparagus
Cook asparagus on stove or in microwave ( 3 – 4 minutes) using ¼ cup water. Cool quickly and slice into 4mm lengths. Save cooking liquid.
Mix flour, cheese and salt. In a separate bowl, beat egg with asparagus liquid to make up to 1 cup with the milk.
Combine all ingredients enough to dampen flour. Don’t over mix.
Spoon into sprayed non-stick muffin pans. Take care not to stir mixture.
Bake at 210°C / 410°F for 10 – 14 minutes or until centers spring back when pressed. Leave to cool before removing from pans.
Serve warms. Try sprinkling grated cheese on top for extra flavour.