Smoked Salmon And Dill Muffins Recipe

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

Preparation

Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray.

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.

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.

Bake 18 to 20 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.

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