Seafood muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small shrimp (drained & coarsely chopped) |
| ¼ | cup | Grated cheese |
| ¼ | cup | Finely chopped celery |
| ⅓ | cup | Sour cream |
| 1½ | cup | Flour |
| 1 | Egg | |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Thyme |
| ⅓ | cup | Oil |
| Parsley | ||
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
Directions
Combine shrimps, cheese, sour cream & celery & set aside. Sift flour, sugar, baking powder, salt & thyme. Slightly beat egg with a fork, beat in milk & oil. Add dry mix to wet mix until just combined. Spoon into pans & top with about 1 Tbsp of the shrimp mixture. Bake at 375øF for about 20 mins or until done. Garnish with parsley if desired. Serve warm! For a more economical muffin, use canned salmon instead of shrimps.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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