Ingredient!
2 1/4 cups Original Bisquick mix
1 / tsp dill grass
2/3 milk
1egg
1/3 cup of kalamata olives, pitted and minced
1/4 cup chopped drained fried red bell peppers (from a jar)
1/4 cup finely chopped green onions (4 medium)
1 tablespoon butter, melted
topping
3/4 cup (from 8 oz container) of gypsum and onion cream spread, softened
1 tablespoon milk
Sliced ​​green onion, if desired
Preparation!
Preheat oven to 350 ° Fahrenheit Place foil cake in each of 12 regular muffin cups.
In a large bowl, stir the Bisquick mix, dill onions, 2/3 cup milk and the egg until soft dough is served. Gently add olives, feta cheese, roasted peppers and finely chopped green onions. Spoon butter evenly into muffin cups brush tops with melted butter.
Bake 16 to 18 minutes or until light golden brown. Cool within 5 minutes, remove from pan to cool rack. Cool 10 minutes.
Meanwhile, in small bowl, beat the cream cheese spread and 1 tablespoon milk until smooth. Scattered mixture on each cupcake; sprinkle with sliced ​​green onion.