cups Original Bisquick® mix
teaspoon dill weed
cup kalamata olives, pitted and chopped
cup crumbled feta cheese
cup chopped drained roasted red bell peppers (from a jar)
cup finely chopped green onions (4 medium)
tablespoon butter, melted
1 Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups. 2 In large bowl, stir Bisquick mix, dill weed, 2/3 cup milk and the egg until soft dough forms. Gently fold in olives, feta cheese, roasted peppers and finely chopped green onions. Spoon batter evenly into muffin cups; brush tops with melted butter. 3 Bake 16 to 18 minutes or until light golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 10 minutes. 4 Meanwhile, in small bowl, beat cream cheese spread and 1 tablespoon milk until smooth.Spread mixture on each cupcake; sprinkle with sliced green onion.