Salmon, Dill And Creme Fraiche Baby Muffins

 

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup oil
  • 1 3/4 cups milk
  • 1 cup grated tasty cheese
  • 200g hot smoked salmon
  • 150g creme fraiche (sour cream is fine)
  • dill
  • salt and freshly ground black pepper

Method

Sift flour, baking powder and salt into a bowl and form a well in the centre.
Whisk egg, oil and milk together and pour into the dry ingredients. Add
cheese and mix gently until just combined. Spoon into mini muffin tins and
bake at 200 C for 10-15 minutes until puffed and golden.
Cool on a wire rack.
Mix salmon, creme fraiche, chopped dill, salt and pepper together with a
fork.
Slice top of muffin and pop in a generous amount of salmon mixture. Just
before serving warm in the oven for 3-4 minutes.
Makes 36.

 

 

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