Smoked Salmon And Dill Muffins Recipes

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SMOKED SALMON AND DILL MUFFINS



Smoked Salmon and Dill Muffins image

These delicious savory smoked salmon, cheese and dill muffins made with Original Bisquick® mix are a gourmet and classy addition to a bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 160, Carbohydrate 11 g, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

SMOKED SALMON MINI MUFFINS



Smoked Salmon Mini Muffins image

Make and share this Smoked Salmon Mini Muffins recipe from Food.com.

Provided by AlaskaStephanie

Categories     Quick Breads

Time 35m

Yield 24 mini muffins, 6-8 serving(s)

Number Of Ingredients 12

1 cup flour (whole wheat for me)
1/2 cup polenta (or cornmeal)
1 teaspoon baking powder
1/4-1/2 teaspoon salt (depending on the saltiness of your salmon)
1/4 teaspoon sugar
2 teaspoons dill weed (optional, but I like it)
2 tablespoons capers, drained and chopped
2 tablespoons parsley, chopped
1 cup milk
2 tablespoons olive oil
1 egg, beaten
1/2 cup smoked salmon, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Mix flour, polenta, salt, sugar, and baking powder. Add dillweed if using.
  • Mix capers, parsley, skimmed milk, olive oil, and egg.
  • Gently combine mixtures. Don't overmix.
  • Fold in smoked salmon. GENTLY.
  • Spoon mixture into the mini muffin pans, and bake for 20 minutes or until golden brown and well risen. Allow to cool.
  • Serve with sour cream.
  • You can make cute appetizers by dolloping a little sour cream on top of each muffin and garnishing with bits of additional smoked salmon and/or fresh parsley sprigs.

Nutrition Facts : Calories 206.2, Fat 7.9, SaturatedFat 2, Cholesterol 43.5, Sodium 367.6, Carbohydrate 26.2, Fiber 1.4, Sugar 0.4, Protein 7.5

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