1/2 c bisquick mix
1/2 c milk
1/4 c sour cream
1/2 t worcestershire sauce
2 eggs
2/3 c shredded cheddar cheese
1/3 c salmon
2 T sliced green onions
Heat oven to 400. Spray 24 mini muffic cups with cooking spray. In a small bowl, stir bisquick, milk, sour cream wocestershire sauce and eggs with a wire whisk or fork until blended. Stir in remaining ingredients. Spoon about 1T mixture into each muffin cup.
Bake 15-20 minutes or until golden. Cook 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.
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