Smoked Salmon and Herb Muffins
Smoked Salmon and Herb Muffins
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Bakery
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
What wonderful, little packages of delight. I just love these, so scrummy and they look fantastic. Give them a whirl they are so very easy to do!
Ingredients
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300g plain white flour
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1tbls baking powder
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salt and freshly ground black pepper
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250g (8oz) real mayonnaise
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1 large egg, beaten
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75ml (3floz) sunflower oil or 75g (3oz) melted butter
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200ml (8floz) milk
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2 tbls chopped fresh dill or 2 tsp dried dillweed
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250g (8oz) smoked salmon trimmings, finely chopped
Directions
Preheat the oven to 200°C/400°F/gas mark 6. Line a six-hole large muffin tin or a nine-hole medium muffin tin with paper muffin cases.
Sift the flour with the baking powder into a large bowl and season with a little salt and freshly ground black pepper. Make a well in the centre.
Whisk the mayonnaise, beaten egg, oil or melted butter and milk together with the dill.
Carefully stir in the smoked salmon.
Pour this mixture into the flour and lightly stir with a wooden spoon until just mixed
There should still be a few small pockets of flour. Mixing too much will make them tough.
Fill muffin cases to just under the rim.
Bake for about 25 minutes until well risen and a skewer inserted into the centre of a muffin comes out clean.
Remove from oven and place on wire rack to cool.
Recipe Note
For real luxury, cut in half and stuff with cream cheese, chives and smoked salmon or trout.