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