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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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âI found this recipe on a paper market bag years ago,â writes Norma Saunders of Los Angeles, California. âI've made it more times than I can count, and my family and friends really enjoy it. It has a great tangy flavor and is so easy to make.â Ingredients:
1/3 cup chopped onion |
1-1/2 teaspoons butter |
1/2 cup biscuit/baking mix |
1-1/2 teaspoons poppy seeds |
3 tablespoons 2% milk |
2 tablespoons beaten egg, divided |
3 tablespoons sour cream |
dash pepper |
dash paprika |
Directions:
1. In a small skillet, saute onion in butter until tender; set aside. In a small bowl, combine biscuit mix and poppy seeds. In another bowl, combine milk and 1 tablespoon egg. Stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Combine the sour cream, pepper and remaining egg. Spoon onion over muffin batter; spread with sour cream mixture. Sprinkle with paprika.
3. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 2 muffins.
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