Subj : BH&G 3329
To   : All
From : Dave Drum
Date : Thu Jul 15 2021 10:20:32

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

.... "No good deed goes unpunished." -- Sen. Margaret Chase Smith (R-Maine)

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