Salmon and Corn Muffins With Cheese Spread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
4 ounces cream cheese |
1 tablespoon cream |
1 teaspoon lemon juice |
2 tablespoons fresh chives (chopped) |
7 ounces canned salmon (drained & cleaned of any debris) |
4 1/2 ounces canned creamed corn |
1/4 cup fresh parsley (chopped) |
1/2 red bell pepper (sml size & finely chopped) |
2 cups self-raising flour |
3 tablespoons butter |
1/2 cup milk |
1/4 cup buttermilk |
1 egg (lightly beaten) |
1/2 cup gouda cheese (grated & may sub cheddar) |
Directions:
1. For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
2. For Muffins: Preheat oven to 375°F & lightly grease 12-ct muffin tin (or spray w/PAM).
3. Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
4. Sift flour into a med-sized bowl & rub in butter.
5. Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
6. Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
7. NOTE: The recipe noted that Muffins are best eaten hot from the oven, but can frozen for up to 2 months .
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