Salmon and Corn Muffins With Cheese Spread

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.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 Muffins

Ingredients

• For Cheese Spread

• 4  ounces cream cheese
• 1  tablespoon  cream
• 1  teaspoon lemon juice
• 2  tablespoons fresh chives (chopped)

• For Muffins

• 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

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".