Savory Brunch Muffin

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  • Makes: 12 servings
  • Serving Size: 1 muffin
  • Yields: 12 muffins
  • Prep: 20 mins
  • Bake: 15 mins 400°F
  • Cool: 5 mins
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Savory Brunch Muffin
Ingredients
1
tablespoon sugar
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup buttermilk
1/2
cup sour cream
2
eggs
3
tablespoons butter, melted
2
tablespoons snipped fresh dill
2
ounces smoked salmon (lox-style), chopped
2
hard-cooked eggs, peeled and chopped
1
cup wavy potato chips, crushed
Directions
  1. Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups or line cups with parchment paper squares; 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.
  2. In a 2-cup measure whisk together buttermilk, sour cream, eggs, butter, and dill. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Gently fold in salmon and chopped eggs.
  3. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle crushed potato chips over batter in cups. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
From the Test Kitchen
To Make Parchment Cups:

Cut parchment paper into 5-inch squares. Spray each muffin cup with nonstick cooking spray and press a parchment square into each cup, pressing the paper firmly against the sides to pleat. (The parchment will be loose until the batter is added.)

Nutrition Facts (Savory Brunch Muffin)
    Per serving:
  • 169 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 75 mg chol.,
  • 335 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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