Salmon and Corn Muffins With Cheese Spread

Recipe by twissis
READY IN: 45mins
SERVES: 12
YIELD: 12 Muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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".
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