1 c  Small shrimp (drained &
-coarsely chopped)
1/4 c  Grated cheese
1/4 c  Finely chopped celery
1/3 c  Sour cream
1 1/2 c  Flour
1    Egg
2 ts Baking powder
1/4 ts Thyme
1/3 c  Oil
Parsley
2 tb Sugar
1/2 ts Salt
3/4 c  Milk

Combine shrimps, cheese, sour cream & celery & set aside. Sift flour,
sugar, baking powder, salt & thyme. Slightly beat egg with a fork, beat in
milk & oil. Add dry mix to wet mix until just combined. Spoon into pans &
top with about 1 Tbsp of the shrimp mixture. Bake at 375F for about 20
mins or until done. Garnish with parsley if desired. Serve warm! For a more
economical muffin, use canned salmon instead of shrimps.