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Smoked Salmon and Dill Muffins

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Smoked Salmon and Dill Muffins
  • Prep 15 min
  • Total 40 min
  • Servings 12
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These delicious savory smoked salmon, cheese and dill muffins made with Original Bisquick® mix are a gourmet and classy addition to a bread basket.
Updated Mar 4, 2013

Ingredients

  • 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

  • 1
    Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    Bake 18 to 20 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve these savory muffins with a platter of scrambled eggs.

Nutrition

160 Calories, 10g Total Fat, 8g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Total Fat
10g
0%
Saturated Fat
4g
0%
Sodium
380mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
0g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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