I’ve always prefered muffins to cupcakes because I’m not a big fan of icing and decorations, and also because I’m lazy. Heh. Muffins are easy to make and yummy. Just have 2 bowls of ingredients (wet in one bowl, dry in the other bowl), mix them up gently and you’re ready to bake!
I had some leftover smoked salmon in the chiller that I needed to use up quickly, so I flipped my 500 cupcakes recipe book, and saw that there is indeed a smoked salmon muffin recipe! What luck! The recipe was a little bland, so I’ve tweaked it a little to make it more appetizing and less fishy.
Ingredients (makes 5 muffins):
- 110g plain flour
- 1/2 tbsp baking powder
- pinch of salt
- 110ml milk
- 1 egg, lightly beaten
- 1-1/2 tbsp butter, melted
- 50g chopped smoked salmon
- freshly ground black pepper
- zest of 1/2 lemon
- juice of 1/2 lemon
- dash of dill (or other herbs you like)
Method:
- Preheat oven to 170degrees C.
- Mix wet ingredients together (milk, eggs, melted butter and lemon juice). Add smoked salmon, black pepper, herbs and lemon zest.
- Gently fold in dry ingredients (flour, baking powder, salt) to wet ingredients until just combined. Do not overmix or you’ll end up having bricks as muffins.
- Fill muffin pan or liners and bake for 20minutes.
- Remove from oven and let cool on rack.
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