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Baking
Salmon and dill muffins with lemon zest
We reckon these savoury salmon muffins from Trewithen Dairy are just as delicious as the sweet sort
These savoury muffins from Trewithen Dairy are deliciously light and zesty
www.trewithendairy.co.uk
Makes
8 muffins
You will need
Hot smoked salmon
150g
Strong cheddar
75g, grated
Trewithen spreadable butter
75g, melted
Free range eggs
2
Natural yoghurt
250ml
Self-raising flour
240g
Sea salt
pinch of
Baking soda
1 tsp
Baking powder
2 tsp
Lemon
1, zested
Dill
35g, chopped
Full fat soft cheese
100g
Method
Preheat the oven to 200 degrees and prepare a muffin tin with paper cases.
Mix together the cooled melted butter, eggs and yoghurt. In another bowl mix together the flour, salt, baking powder and baking soda.
Add the yoghurt mix to flour and stir.
Carefully flake the salmon and fold into the mix with 20g chopped dill and all the grated cheese.
Put a large tablespoon of mixture into each case and using a teaspoon make a little dent in the centre.
Mix together the lemon zest, cream cheese and the rest of the dill and put a teaspoon of the mix into each muffin case in the dents.
Then cover the cream cheese mix with another large spoonful of the muffin mix on top, making sure the cream cheese is covered over.
Bake for 15-18 minutes until cooked and golden.
You will need
Hot smoked salmon
150g
Strong cheddar
75g, grated
Trewithen spreadable butter
75g, melted
Free range eggs
2
Natural yoghurt
250ml
Self-raising flour
240g
Sea salt
pinch of
Baking soda
1 tsp
Baking powder
2 tsp
Lemon
1, zested
Dill
35g, chopped
Full fat soft cheese
100g
Method
Preheat the oven to 200 degrees and prepare a muffin tin with paper cases.
Mix together the cooled melted butter, eggs and yoghurt. In another bowl mix together the flour, salt, baking powder and baking soda.
Add the yoghurt mix to flour and stir.
Carefully flake the salmon and fold into the mix with 20g chopped dill and all the grated cheese.
Put a large tablespoon of mixture into each case and using a teaspoon make a little dent in the centre.
Mix together the lemon zest, cream cheese and the rest of the dill and put a teaspoon of the mix into each muffin case in the dents.
Then cover the cream cheese mix with another large spoonful of the muffin mix on top, making sure the cream cheese is covered over.
Bake for 15-18 minutes until cooked and golden.
Salmon
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Hot smoked salmon
150g
Strong cheddar
75g, grated
Trewithen spreadable butter
75g, melted
Free range eggs
2
Natural yoghurt
250ml
Self-raising flour
240g
Sea salt
pinch of
Baking soda
1 tsp
Baking powder
2 tsp
Lemon
1, zested
Dill
35g, chopped
Full fat soft cheese
100g
Preheat the oven to 200 degrees and prepare a muffin tin with paper cases.
Mix together the cooled melted butter, eggs and yoghurt. In another bowl mix together the flour, salt, baking powder and baking soda.
Add the yoghurt mix to flour and stir.
Carefully flake the salmon and fold into the mix with 20g chopped dill and all the grated cheese.
Put a large tablespoon of mixture into each case and using a teaspoon make a little dent in the centre.
Mix together the lemon zest, cream cheese and the rest of the dill and put a teaspoon of the mix into each muffin case in the dents.
Then cover the cream cheese mix with another large spoonful of the muffin mix on top, making sure the cream cheese is covered over.
Bake for 15-18 minutes until cooked and golden.