If you have children in school who must take lunches or you work and, for a variety of reasons, such as time, money or running out of places to grab a quick lunch, try these. They can be frozen and just grab and go. If you walk to work, warm one up and munch as you walk. Try these, PLEASE.

• 2 cups flour
• 1 tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 2 eggs
• 3 tbsp. melted butter
• 2 tbs. snipped dill
• 2 oz. lox style salmon or trout chopped **
• 2 hard cooked eggs, peeled and chopped
• 1 cup potato chips, (I prefer the sweet chili and sour cream chips), crushed

Preheat oven to 400 degrees.

Grease a 12 cup muffin tin and use parchment liners (make your own, if you wish) and set aside.

In a bowl mix together the flour, sugar, baking powder and soda and a pinch of salt.

In another bowl, whisk together the sour cream, buttermilk, eggs and butter. Add this to the flour and stir until just moistened, and yes, it will be lumpy. Gently fold in the salmon (or trout) and eggs.

Spoon the batter into the lined tins, filling about 2/3 full. Sprinkle the crushed chips and snipped dill over the tops. Bake 15 minutes until golden brown in colour. Remove from the muffin tins and let cool on a rack

 

** you could change it to 3 slices of bacon, cooked crisp.