Ingredient !
2 cups Original Bisquick mix. 1/teaspoon dill weed. 2 cup milk. 1egg. 1 cup kalamata olives, pitted and chopped.1 cup chopped drained roasted red bell peppers (from a jar). 1 cup finely chopped green onions (4 medium). 1 tablespoon butter, melted
Topping. 3 cup (from 8-oz container) chives-and-onion cream cheese spread, softened. 1 tablespoon milk. Sliced green onion, if desired
Preparation !
Heat oven to 350°Fahrenheit Place foil baking cup in each of 12 regular-size muffin cups. In large bowl, stir Bisquick mix, dill weed, 2 cup milk and the egg until soft dough forms. Gently fold in olives, feta cheese, roasted peppers and finely chopped green onions. Spoon batter evenly into muffin cups brush tops with melted butter. Bake 16 to 18 minutes or until light golden brown. Cool in pan 5 minutes remove from pan to cooling rack. Cool 10 minutes. Meanwhile, in small bowl, beat cream cheese spread and 1 tablespoon milk until smooth.Spread mixture on each cupcake; sprinkle with sliced green onion.