SMOKED SALMON AND DILL MUFFINS

Smoked Salmon and Dill Muffins image

Provided by Betty Crocker Kitchens

Time 40m

Yield 12

Number Of Ingredients 10

3 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 package (4 1/2 oz) smoked salmon, flaked or finely chopped
1 1/2 cups Original Bisquick™ mix
1 1/4 cups shredded Italian cheese blend (5 oz)
2 tablespoons chopped fresh dill weed
3/4 teaspoon grated lemon peel
1/2 cup milk
2 tablespoons vegetable oil
1 egg

Steps:

Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray.
In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender. Stir in salmon.
In large bowl, stir Bisquick mix, 3/4 cup of the cheese, the dill and lemon peel. In small bowl, stir milk, oil and egg with fork or whisk until blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion and salmon. Divide batter evenly among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1/2 cup cheese.
Bake 18 to 20 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.

Nutrition Facts : Calories 160, Carbohydrate 11 g, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg