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Smoked Salmon and Dill Muffins
tablespoons butter or margarine
medium onion, finely chopped (1/2 cup)
package (4 1/2 oz) smoked salmon, flaked or finely chopped
cups Original Bisquick™ mix
cups shredded Italian cheese blend (5 oz)
tablespoons chopped fresh dill weed
teaspoon grated lemon peel
tablespoons vegetable oil
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.
Serve these savory muffins with a platter of scrambled eggs.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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