Salmon And Corn Muffins With Cheese Spread - cooking recipe

Ingredients

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)

Preparation

For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
For Muffins: Preheat oven to 375\u00b0F & lightly grease 12-ct muffin tin (or spray w/PAM).
Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
Sift flour into a med-sized bowl & rub in butter.
Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
NOTE: The recipe noted that \"Muffins are best eaten hot from the oven, but can frozen for up to 2 months\".