SALMON AND CORN MUFFINS WITH CHEESE SPREAD
I have yet to try this recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series, but it just sounded so good to me that I was impatient to share it here. I hope you will give it a try & *enjoy* the outcome.
Provided by twissis
Categories Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
- For Muffins: Preheat oven to 375°F & lightly grease 12-ct muffin tin (or spray w/PAM).
- Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
- Sift flour into a med-sized bowl & rub in butter.
- Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
- Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
- NOTE: The recipe noted that "Muffins are best eaten hot from the oven, but can frozen for up to 2 months".
Nutrition Facts : Calories 183.3, Fat 8.5, SaturatedFat 4.7, Cholesterol 52.2, Sodium 429.2, Carbohydrate 19, Fiber 1, Sugar 1, Protein 8
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Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #breads #eggs-dairy #seafood #vegetables #dinner-party #salmon #fish #saltwater-fish #brunch #taste-mood #to-go #presentation #served-hot
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