Friday, January 24, 2014

Super Bowl XLVIII: Seattle Stud Muffins

If teams won the Super Bowl according to how delicious their Stud Muffin was, this would guarantee that the Seahawks would win.

I took influence from Seattle's pacific islander flavors and mixed buttery salmon with cream cheese, salty soy sauce, fresh bright chives, and sweet tangy teriyaki sauce. My house smelled AMAZING while they were in the oven and I about fell over when I popped one in my mouth, so good. Your friends are going to absolutely LOVE these.

This one has a few more ingredients, but each one perfectly harmonizes with the others and they are TOTALLY worth the effort.

What you'll need:

2 cups + 2 teaspoons baking mix
1 large egg
1 tablespoon soy sauce
1/4 cup, plus 3 tablespoons chicken stock
1/2 cup half and half (or milk)
1/2 teaspoon garlic powder
pinch black pepper
2 tablespoons chopped chives
4 oz cream cheese
1/4 cup diced salmon or lox
 teriyaki sauce

You'll also need:
Non-stick Mini Muffin Tins
Small Ice Cream Scoop (or a spoon)

First and foremost, get all of your prepping done. 

Chop the chives (or buy already chopped ones... you're allowed).

Dice your cream cheese. You can see here how I've done it. I softened mine. It would have been likely easier if it were not softened, but clearly works either way.

Toss your cream cheese in about 2 teaspoons of baking mix so they will suspend in the batter and won't all clump together when you mix it. Separate them as you toss them in... letting 'em stick together kinda defeats the purpose of flouring them in the first place!

Finely dice your salmon or lox. I have a filet of sockeye salmon here. I've removed the skin and any blood line (the dark flesh that smells kinda fishy, yeah, get rid of that). 

Now, in a mixing bowl, combine 2 cups of baking mix with the egg, half and half, garlic powder and pepper. In a half cup measure, measure one tablespoon of soy sauce, and then fill it the rest of the way up with chicken stock. I mean, you could measure it out as 1 tablespoon and then 1/4 cup with 3 tablespoons if you really wanted to... but seriously, easier this way!

Once that is mixed together well, a few lumps are fine, add in the chives, cream cheese, and salmon and mix them in carefully, so you don't smoosh your cream cheese cubes.

I'm back with my scary claw hands! Go ahead and scoop your batter right into the muffin cups and get them all filled up nicely. I only have one usable muffin tin (it is fabled that another one exists in my house somewhere but, eh... too much effort to go find it), so I do my muffins in 2 batches since this made 32 and my muffin pan has only 24 holes.

Now they go in the oven for 9-12 minutes. 

Time warp! Your kitchen now smells good enough to lick the air, and once you get them out of the oven you can pop one of these right in your mouth! 

Now try it with the teriyaki sauce... I'll wait.

Amazing, right?! 

This will be a huge hit at your Super Bowl party, or perhaps your Oscar party, because they are totally fancy enough. 

Want an extra crunch... try sprinkling these with sesame seeds before baking them!

Seattle Stud Muffins

Pacific inspired savory muffins combine salmon and cream cheese with chives and teriyaki sauce for a delicious two bite appetizer.

Yield: about 32

  • 2 cups + 2 teaspoons baking mix
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1/4 cup, plus 3 tablespoons chicken stock
  • 1/2 cup half and half (or milk)
  • 1/2 teaspoon garlic powder
  • pinch black pepper
  • 2 tablespoons chopped chives
  • 4 oz cream cheese
  • 1/4 cup diced salmon or lox
  • teriyaki sauce
Cooking Directions
  1. Preheat oven to 350 F.
  2. Dice cream cheese, separating the cubes, toss in 2 teaspoons of baking mix.
  3. In a mixing bowl, combine 2 cups of baking mix with egg, soy sauce, chicken stock, half and half, garlic powder, and black pepper.
  4. Mix until it is combined (a few lumps are fine).
  5. Add finely diced salmon (or lox), chopped chives, and cream cheese to the batter, careful not to break up the cream cheese pieces.
  6. Place tablespoon sized scoops of batter into mini non-stick muffin tins (no papers are needed) and bake for 9-12 minutes.
  7. Top with teriyaki sauce, serve warm.

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