Mini lemon muffins with cream cheese and salmon

Ideas
36 servings Prep: 20 mins, Cooking: 15 mins
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By Food24 November 03 2009
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Ingredients (11)

2.00 eggs — large
60.00 ml vegetable oil
150.00 ml milk
150.00 ml yoghurt — natural
1.00 lemon — zest only
420.00 g flour — self-raising
15.00 ml castor sugar
2.00 ml salt
1.00 cream cheese
150.00 g salmon — smoked
0.00 fresh dill — to garnish
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Method:

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.



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