Recipe by Squirrelly Cakes, Premium Member © 2006 Sarah Phillips CraftyBaking.com
It's nice to have a savory muffin recipe to accompany soup or a salad.
QUICK-BREAD RECIPE HELP
1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/4 cup shredded old cheddar cheese
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1, 7 1/2 ounce can of Red Sockeye Salmon (you can use pink or red salmon)
1/3 cup sour cream
1/4 cup finely chopped celery
1/4 cup finely chopped green onions
1 tablespoon chopped fresh dill (or dry, 1 1/2 tsp.)
1/4 teaspoon pepper
3/4 cup milk
1 large egg
1/3 cup vegetable oil
Drain salmon, discard skin. I discard bones but you can crush them and add them for extra calcium.
In large bowl combine flour, cheese, sugar, baking powder and salt. In separate bowl place salmon, stir in sour cream, celery, onions. dill and pepper. In separate bowl, whisk together milk, egg and oil. Make a well in your dry ingredients and pour liquid mixture into well. Add salmon mixture and whisk ingredients just until combined.
Spoon into greased or paper-lined muffin tins.
Bake at 375 degrees F for 20 to 25 minutes or until golden brown and tops are firm to touch.
Serve warm or cold, refrigerate any left-overs, wrapped well in plastic.