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Smoked salmon muffins in bright orange muffin cases. The muffins form a circle around one that has been topped and is under a small glass dome
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Smoked Salmon, Dill and Lemon Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 12 muffins
Author: Heidi Roberts
Ingredients
  • 180 grams plain flour
  • 1 Tbsp baking powder
  • 2 medium eggs
  • 50 grams natural or Greek style yogurt
  • 5 Tbsp rapeseed or vegetable oil
  • 1 bunch fresh dill
  • 1 medium lemon - juice and zest
  • 50 grams smoked salmon - chopped
  • Topping
  • 150 grams smoked salmon - roughly chopped
  • 100 grams creme fraiche or sour cream
Instructions

  1. Pre-heat your oven to 160°C

  2. Line a 12 hole muffin tin with paper muffin cases

  3. Sift the flour and baking powder into a mixing bowl

  4. Mix in all the remaining ingredients - EXCEPT the topping ingredients

  5. Whisk together until fluffy

  6. Divide the mixture into 12 muffin cases and place into the oven for 30 minutes or until cooked through

  7. Once cooked remove from the oven and allow to cool on a cooling rack

  8. To make the topping mix the remaining smoked salmon and creme fraiche (or sour cream)

  9. Spoon the topping mixture on top of each muffin.

  10. Place a small dill frond on top of each muffin.

  11. Enjoy!