Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Small shrimp (drained & coarsely chopped) |
¼ cup | Grated cheese |
¼ cup | Finely chopped celery |
⅓ cup | Sour cream |
1½ cup | Flour |
1 \N | Egg |
2 teaspoons | Baking powder |
¼ teaspoon | Thyme |
⅓ cup | Oil |
\N \N | Parsley |
2 tablespoons | Sugar |
½ teaspoon | Salt |
¾ cup | Milk |
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 375øF 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.
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