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Smoked Salmon Mini Muffins
Makes 24

1 1/2 cups / 375 ml all-purpose flour
1/4 cup 50 / ml shredded aged Cheddar cheese
1 tablespoon / 15 ml granulated sugar
2 teaspoons / 10 ml baking powder
1/2 teaspoon / 2 ml salt
3/4 cup / 175 ml chopped smoked salmon
1/3 cup 75 / ml sour cream
1/4 cup / 50 ml finely chopped celery (optional)
1/4 cup / 50 ml chopped green onion or chives
1 tablespoon / 15 ml chopped fresh dill or 5 ml dried
1/4 teaspoon / 1 ml pepper
1 egg
3/4 cup / 175 ml milk
1/3 cup / 75 ml vegetable oil
sour cream
dill sprigs

Preheat oven to 375 F (190 C).

In large bowl, combine flour, cheese, sugar, baking powder and

In separate bowl, combine chopped salmon with sour cream, celery,
green onion or chives, dill and pepper.

Whisk together egg, milk and oil and pour over dry ingredients.
Add salmon mixture. Stir just until dry ingredients are moistened.

Spoon into greased mini muffin cups and bake for about 20 minutes
or until tops are firm to touch.

Cut out a little cone from each muffin top and fill with sour cream.
Top with a dill sprig and replace cones.


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