Ingredients
12
12 servings
- •12 Reynolds® StayBrite® Baking Cups
- •2 cups all-purpose flour
- •1 tablespoon sugar
- •1 ½ teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •1 cup buttermilk
- •2 eggs
- •¼ cup butter, melted
- •2 tablespoons snipped fresh dill plus additional for serving
- •4 ounces smoked salmon (lox-style), divided
- •½ cup whipped cream cheese, softened
Instructions
- Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; 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.
- Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
- Spoon batter into prepared muffin cups, filling each three-fourths full.
- Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
- Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.
Nutritional Facts
Per 12 servings
- Calories: 166
- Carbohydrate: 19g
- Fat: 8g
- Fiber: 1g
- Protein: 6g
- Sugar: 3g
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