Smoked salmon tarts

Ingredients:

• 1/2 cup (125 mL) milk
• 1/4 cup (50 mL) sour cream
• 1/2 tsp (2 mL) Worcestershire sauce
• 2 eggs
• 1/4 — 1/2 tsp (1-2 mL) dried dill (optional)
• 2/3 cups (150 mL) cheese
• 1/3 cup (75 mL) chopped smoked salmon
• 2 tbsp (25 mL) sliced green onions

Preparation:

             Heat oven to 400°F (200°C). Spray 24 small (mini) muffin cups, with non-stick cooking spray.
Combine Bisquick*, milk, sour cream, Worcestershire sauce, eggs and dill (if using) in small bowl with fork. Stir in remaining ingredients.
           Spoon about 1 tablespoon (15 mL) mixture into each muffin cup.
         Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.