Instructions: Combine shrimps, cheese, sour cream & celery & set aside. Sift flour, sugar, b/pdr, 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.

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