CORNMEAL AND SMOKED SALMON MINI MUFFINS

1/2 cup cornmeal
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon sugar
1 egg
1/2 cup buttermilk
1/4 cup light cream
1/2 cup smoked salmon, cut in fine strips

Preheat oven to 400 degrees F. Grease a mini-muffin tray.

In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Set aside.

In another bowl, mix together the egg, buttermilk and cream. Gradually add the egg mixture to the cornmeal mixture, stirring quickly until just combined

Stir the smoked salmon strips into the batter. Fill the mini-muffin pans three-quarters full with the batter.

Bake until slightly risen and golden brown, 18-20 minutes. Let cool 5 minutes in the pans on a wire rack before unmolding.

Makes 25
Source: American Home Cooking by Bill Jamison and Cheryl Alters Jamison