Savory muffin question
This is a savory muffin recipe. It's for seafood muffins.
I'm posting the recipe for reference because I have a question about it.
The recipe says to stir together a mixture of shrimp, sour cream, cheese,
and celery. You then set this mixture aside and spoon it on top of the muffin batter prior to baking.
I'm wondering if I can just stir the sour cream mixture into the muffin batter itself or would this screw up the final product? If this is feasible, when should I add the shrimp mixture to the muffin batter? Would the additions I'd like to add and desiring to add the seafood mixture directly to the batter (rather then spoon it on top of the muffin batter) effect the consistency of the batter (make it too wet, too dry, too tough, etc.)
I would also like to add these additions.....
crab (would prepare it in some way.......cube it or chop it....)
olives (sliced or diced)
hard-cooked eggs (diced)
Here's the recipe:
1 c small shrimp
1/4 c grated cheese
1/4 c finely chopped celery
1/3 c sour cream
1-1/2 c flour
2 t baking powder
1/4 t thyme
1/3 c oil
2 T sugar
1/2 t salt
3/4 c milk
Combine shrimp, cheese, sour cream, and celery; set aside.
Sift together dry ingredients (flour-thyme). Slightly beat egg using
fork; beat in remaining liquid ingredients (milk and oil). Add dry mixture
to wet; mix just until combined. Spoon into pans. Top with about 1
T shrimp mixture per muffin. Bake @ 375 degrees F for about 20 minutes.