Instructions: Snap off asparagus end. Cut into 1/4-inch slices; reserve tips. Combine dry ingredients and wet (except cream cheese) separately, then stir wet into dry and mix well. Stir in asparagus. Place 1/2 portion of batter into paper muffin cup. Add a chunk of cream cheese and cover with remainder of butter portion. Garnish with asparagus tips and almonds. Bake at 400 degrees for 15 minutes.

Yield: 24 muffins.

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