| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Small shrimp (drained & coarsely chopped) |
| 1/4 |
c |
Grated cheese |
| 1/4 |
c |
Finely chopped celery |
| 1/3 |
c |
Sour cream |
| 1 1/2 |
c |
Flour |
| 1 |
|
Egg |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Thyme |
| 1/3 |
c |
Oil |
|
|
Parsley |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Milk |
INSTRUCTIONS
Combine shrimps, cheese, sour cream & celery & set aside. Sift flour,
sugar, baking powder, salt & thyme. Slightly beat egg with a fork, beat in
milk & oil. Add dry mix to wet mix until just combined. Spoon into pans &
top with about 1 Tbsp of the shrimp mixture. Bake at 375°F for about 20
mins or until done. Garnish with parsley if desired. Serve warm! For a more
economical muffin, use canned salmon instead of shrimps.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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