Salmon and Corn Muffins With Cheese Spread

Total Time
Prep 15 mins
Cook 30 mins

I have yet to try this recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series, but it just sounded so good to me that I was impatient to share it here. I hope you will give it a try & *enjoy* the outcome.

Ingredients Nutrition


  1. For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
  2. For Muffins: Preheat oven to 375°F & lightly grease 12-ct muffin tin (or spray w/PAM).
  3. Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
  4. Sift flour into a med-sized bowl & rub in butter.
  5. Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
  6. Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
  7. NOTE: The recipe noted that "Muffins are best eaten hot from the oven, but can frozen for up to 2 months".
Most Helpful

Twiss this is very good! Even though I accidentally mixed in the cheese with the muffin batter instead of sprinkling the shredded cheese on top of the batter which made it too thick and therefore took longer to bake. I served this with tomato soup and a salad. Next time, and there will be a next time, I am going to try tarragon for the herb. Made for the Everyday is a Holiday tag.

WiGal April 27, 2008

WOW, this is a 10-star recipe, even without the cheese spread, which we didn't make (but will next time). I served these with a bowl of clam and potato chowder. I made 6 large muffins (just baked longer). I am going to try cheddar instead of gouda next time, just to try it. Made for Fall 2007 PAC.

Outta Here September 22, 2007

Absolutley Fabulous Twissis Darlink!!! I made these to accompany a smoked salmon starter for guests last night - and it went down a treat! I added a few slivers of smoked salmon to bring the smoked flavour through - made up the cream cheese and served a small side salad with dill leaves.....very elegant and tasty! I had one disaster - my batteries went flat as I was about to shoot and serve:-( I was unable to take photos of the whole meal, my own new recipes included......but, as these will feature on the menu again, I will take photos next time! Thanks for an unusual twist on savoury muffins - excellent! FT:-)

French Tart August 02, 2007