\u00c2\u00a0<\/p>\n
1\/2 C. Original Bisquick\u00c2\u00ae mix <\/span><\/p>\n 1\/2 C. milk <\/span><\/p>\n 1\/4 C. sour cream <\/span><\/p>\n 1\/2 tsp. Worcestershire sauce <\/span><\/p>\n 2 eggs <\/span><\/p>\n 2\/3 C. shredded Cheddar cheese <\/span><\/p>\n 1\/3 C. chopped smoked salmon <\/span><\/p>\n 2 T. sliced green onions <\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n Heat oven to 400\u00c2\u00baF. Spray 24 mini-muffin C. with cooking spray.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 <\/span>Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 <\/span>Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1\/2 C. Original Bisquick\u00c2\u00ae mix 1\/2 C. milk 1\/4 C. sour cream 1\/2 tsp. Worcestershire sauce 2 eggs 2\/3 C. shredded Cheddar cheese 1\/3 C. chopped smoked salmon 2 T. sliced green onions \u00c2\u00a0 Heat oven to 400\u00c2\u00baF. Spray 24 mini-muffin C. with cooking spray.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 Bake 15 to 20 minutes or until golden….<\/p>\n