• BH&G 3329

    From Dave Drum@1:229/452 to All on Thu Jul 15 10:21:06 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Savoury Brunch Muffin
    Categories: Breads, Snacks, Seafood, Dairy, Potatoes
    Yield: 12 Servings

    2 c All-purpose flour
    1 tb Sugar
    1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c Buttermilk
    1/2 c Sour cream
    2 lg Eggs
    3 tb Butter; melted
    2 tb Snipped fresh dill
    2 oz Smoked lox-style salmon;
    - chopped
    2 lg Hard-cooked eggs; peeled,
    - chopped
    1 c Wavy potato chips; crushed

    Set oven @ 400ºF/205ºC.

    Grease twelve 2 1/2" muffin cups or line cups with
    parchment paper squares; set aside. In a large bowl stir
    together flour, sugar, baking powder, baking soda, and
    salt. Make a well in the center of flour mixture; set
    aside.

    In a 2-cup measure whisk together buttermilk, sour cream,
    eggs, butter, and dill. Add all at once to flour mixture.
    Gently stir just until moistened (batter should be
    lumpy). Gently fold in salmon and chopped eggs.

    Spoon batter into prepared muffin cups, filling each
    three-fourths full. Sprinkle crushed potato chips over
    batter in cups. Bake for 15 minutes or until golden. Cool
    in cups on a wire rack for 5 minutes.

    TO MAKE PARCHMENT CUPS: Cut parchment paper into 5"
    squares. Spray each muffin cup with nonstick cooking
    spray and press a parchment square into each cup,
    pressing the paper firmly against the sides to pleat.
    (The parchment will be loose until the batter is added.)

    Makes: 12 servings

    Better Homes & Gardens | October 2016

    MM Format by Dave Drum - 25 October 2016

    Uncle Dirty Dave's Archives

    MMMMM

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)