Quick & Easy

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.
24 Item


Smoked salmon muffins
Cream cheese filling


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.


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