Mini herb muffins with smoked salmon recipie

INGREDIENTS / METHOD  — Makes 36 mini muffins

2½ cups self-raising flour
1 tsp baking powder
½ tsp salt
1 cup grated cheddar cheese
1 onion, finely diced
¼ cup chopped fresh herbs, such as parsley, basil or dill
2 eggs, beaten
2 tbsp olive oil
1¼ cups milk
¼ cup grated parmesan cheese, to sprinkle
100g sliced smoked salmon
½ cup sour cream
Fresh basil leaves, to garnish

1. Heat oven to 200°C. Grease 36 mini-muffin pans. Place the first six ingredients in a bowl and make a well in the centre.
2. Add the eggs, oil and milk to the well. Stir to just combine as over-mixing will produce tough muffins.
3. Spoon mixture into muffin pans and sprinkle each with a little parmesan cheese. Bake for 10 to 15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
4. Split muffins and fill with a piece of smoked salmon and a little sour cream. Garnish each with a small basil leaf.

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