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.

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

Added on October 14, 2015

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.

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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.