Mini lemon muffins with cream cheese and salmon

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 11
Servings 36
Time 20 minutes

Ingredients

  • 2
    large eggs
  • 60
    ml
    vegetable oil
  • 150
    ml
    milk
  • 150
    ml
    natural yoghurt
  • 1
    lemon, the grated zest
  • 420
    g
    self-raising flour
  • 15
    ml
    castor sugar
  • 2
    ml
    salt
  • 1
    tub herb cream cheese
  • 150
    g
    smoked salmon
  • fresh dill, to garnish
 

Method

12 to 15 minutes
 
Grease three 12-hole mini-muffin tins.
Mix the eggs, oil, milk, yoghurt and lemon zest.
Sift the flour, sugar and salt in a large bowl and ix in the liquid ingredients.
Spoon the mixture into the muffin tins to fill each hole three-quarter full and bake the muffins in a preheated 180 °C oven for 12 to 15 minutes.
Remove the muffins from the tins and leave to cool.
Slice the tops off the muffins, scoop out a little of the centre and fill with the cream cheese.
Top with a slice of salmon, a piece of dill and the muffin tops.
Serve as a savoury snack or with a salad as a starter.
 

Read more on: starch  |  bake
 

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