Name: Smoked salmon muffins with cream cheese filling
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Smoked salmon muffins; 2 cup self-raising flour; 1 1/2 cup tasty cheese, grated; 1/2 teaspoon celery salt or sea salt; 1/2 teaspoon dried dill tips or mixed herbs; 2 eggs; 1 cup milk; 100 gram smoked salmon, roughly chopped; 1 teaspoon capers, chopped; Cream cheese filling; 125 gram cream cheese; 1 teaspoon lemon zest; 1 tablespoon fresh herbs, chopped; cracked pepper

Smoked salmon muffins with cream cheese filling

To make lunchtime morsels, add a few rocket leaves to the mix with the salmon, then bake in regular-sized muffin tins.

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Makes 24 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

Smoked salmon muffins

2 cup self-raising flour

1 1/2 cup tasty cheese, grated

1/2 teaspoon celery salt or sea salt

1/2 teaspoon dried dill tips or mixed herbs

2 eggs

1 cup milk

100 gram smoked salmon, roughly chopped

1 teaspoon capers, chopped

Cream cheese filling

125 gram cream cheese

1 teaspoon lemon zest

1 tablespoon fresh herbs, chopped

cracked pepper

Method

1.Preheat the oven to 180ºC on fan bake. Spray two mini muffin trays with oil to lightly grease.

2.In a large bowl, combine the flour, cheese, salt and herbs.

3.In a separate bowl, whisk the eggs and milk until frothy, then add the salmon and capers, blending well. Pour the wet ingredients into the dry, and stir lightly until just mixed.

4.Spoon into the prepared tins, filling them about ¾ full, then bake for 12-15 minutes until golden and puffed.

5.For the filling, mash the cream cheese, lemon zest, herbs and pepper together until smooth.

6.Cut the tops off the muffins, and spoon the cream cheese filling into the centre. Put the top back on and serve warm.

I decided to put the salmon into the muffins – it means you only need a small amount and the flavour goes right through. Of course, you can add more for a garnish if you like! The cream cheese filling makes these muffins a bit more special, so they’re great for entertaining.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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