Recipe by twissis
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.
Top Review by WiGal
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.
For Cheese Spread
- 4 ounces cream cheese
- 1 tablespoon cream
- 1 teaspoon lemon juice
- 2 tablespoons fresh chives (chopped)
- 7 ounces canned salmon (drained & cleaned of any debris)
- 4 1⁄2 ounces canned creamed corn
- 1⁄4 cup fresh parsley (chopped)
- 1⁄2 red bell pepper (sml size & finely chopped)
- 2 cups self-raising flour
- 3 tablespoons butter
- 1⁄2 cup milk
- 1⁄4 cup buttermilk
- 1 egg (lightly beaten)
- 1⁄2 cup gouda cheese (grated & may sub cheddar)
Directions See How It's Made
- 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".