Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 16

Smoked salmon and soured cream

For a very refined yet substantial breakfast, try these muffins served with scrambled eggs. Alternatively, bake them as mini-muffins and serve them with pre-dinner drinks or as part of a buffet.

MAKES 9, OR 24 MINI-MUFFINS / READY IN 30 MINUTES

225g | 8oz self-raising flour

5ml | 1 tsp baking powder

1.25ml | ¼ tsp salt

75g | 3oz smoked salmon trimmings, chopped

15ml | 1 tbsp freshly chopped chives, optional

25g | 1oz Parmesan cheese, grated

75ml | 3fl oz sunflower oil

1 medium egg, lightly beaten

15ml | 1 tbsp wholegrain mustard

150ml | 5fl oz skimmed milk

1 Heat the oven to 200°C/400°F/gas 6. Line a muffin tin with 9 paper muffin cases (or line mini-muffin tins with 24 mini-muffin paper cases).

2 Sift the flour, baking powder and salt into a bowl. Stir in the smoked salmon, chives and cheese. Make a well in the centre.

3 Pour the oil, egg, mustard and milk into the well. Mix together briefly until just combined.

4 Spoon the mixture into the prepared muffin cases and bake for 12 minutes until risen, firm and a cocktail stick inserted into the centre comes out clean. (Mini-muffins should be baked for 7 minutes.)