Salmon And Corn Muffins With Cheese Spread

• For Cheese Spread
• 4 ounces cream cheese
• 1 tablespoon cream
• 1 teaspoon lemon juice
• 2 tablespoons fresh chives (chopped)
• For Muffins
• 7 ounces canned salmon (drained & cleaned of any debris)
• 4 1/2 ounces canned creamed corn
• 1/4 cup fresh parsley (chopped)
• 1/2 red bell pepper (sml size & finely chopped)
• 2 cups self-raising flour
• 3 tablespoons butter
• 1/2 cup milk
• 1/4 cup buttermilk
• 1 egg (lightly beaten)
• 1/2 cup gouda cheese (grated & may sub cheddar)

1. For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
2. For Muffins: Preheat oven to 375u0b0F & lightly grease 12-ct muffin tin (or spray w/PAM).
3. Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
4. Sift flour into a med-sized bowl & rub in butter.
5. Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
6. Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
7. NOTE: The recipe noted that "Muffins are best eaten hot from the oven, but can frozen for up to 2 months".

cream cheese, cream, lemon juice, fresh chives, muffins, salmon, corn, fresh parsley, red bell pepper, flour, butter, milk, buttermilk, egg, gouda cheese

Taken from www.food.com/recipe/salmon-and-corn-muffins-with-cheese-spread-239108 (may not work)