Mini lemon muffins with cream cheese and salmon

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

Ingredients 11
Servings 36
Time 20 minutes


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.