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Salmon and Corn Muffins With Cheese Spread

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“I have yet to try this recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series, but it just sounded so good to me that I was impatient to share it here. I hope you will give it a try & *enjoy* the outcome.”
READY IN:
45mins
SERVES:
12
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
  2. For Muffins: Preheat oven to 375°F & 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".

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