Smoked Salmon and Dill Muffins

Name: Smoked Salmon and Dill Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine; 1 egg; 2 Tbsps chopped fresh dill weed; 142 grams 1/4 cups shredded Italian cheese blend; 1 teaspoons grated lemon peel; 118 milliliters milk; 118 milliliters medium onion, finely chopped; 128 grams package smoked salmon, flaked or finely chopped; 2 Tbsps vegetable oil; 355 milliliters Original mix

You can never have too many morn meal recipes, so give Smoked Salmon and Dill Muffins If you have cheese blend, original mix, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Heat oven to 425F. Spray 12 regular-size muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender. Stir in salmon.

Ingredients you will need

Butter

Salmon

Onion

Equipment you will use

Frying Pan

In large bowl, stir Bisquick mix, 3/4 cup of the cheese, the dill and lemon peel. In small bowl, stir milk, oil and egg with fork or whisk until blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion and salmon. Divide batter evenly among muffin cups, filling each two-thirds full.

Ingredients you will need

Baking Mix

Lemon Peel

Cheese

Salmon

Onion

Dill

Milk

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Whisk

Bowl

Sprinkle evenly with remaining 1/2 cup cheese.

Ingredients you will need

Cheese

Bake 18 to 20 minutes or until golden. Cool 2 to 3 minutes; remove from pan.

Equipment you will use

Oven

Frying Pan

Serve warm.

Equipment

Ingredients

Servings:

3Tbsps

butter or margarine 1

egg 2Tbsps

chopped fresh dill weed 142grams

1/4 cups shredded Italian cheese blend 1teaspoons

grated lemon peel 118milliliters

milk 118milliliters

medium onion, finely chopped 128grams

package smoked salmon, flaked or finely chopped 2Tbsps

vegetable oil 355milliliters

Original mix

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.