Ingredients
2 1/4
cups Original Bisquick™ mix
1/2
teaspoon dill weed
2/3
cup milk
1
egg
1/3
cup kalamata olives, pitted and chopped
1/3
cup crumbled feta cheese
1/4
cup chopped drained roasted red bell peppers (from a jar)
1/4
cup finely chopped green onions (4 medium)
1
tablespoon butter, melted
3/4
cup (from 8-oz container) chives-and-onion cream cheese spread, softened
1
tablespoon milk
Sliced green onion, if desired
Preparation
Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups.
In large bowl, stir Bisquick mix, dill weed, 2/3 cup milk and the egg until soft dough forms. Gently fold in olives, feta cheese, roasted peppers and finely chopped green onions. Spoon batter evenly into muffin cups; brush tops with melted butter.
Bake 16 to 18 minutes or until light golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes.
Meanwhile, in small bowl, beat cream cheese spread and 1 tablespoon milk until smooth.Spread mixture on each cupcake; sprinkle with sliced green onion.
