Monday, March 31, 2014

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 3 green onions, finely chopped
  • 1 garlic clove, crushed
  • 1/2 cup spreadable cream cheese
  • 150g smoked salmon, sliced
  • Extra dill sprigs, to serve

  1. Step 1
    Preheat oven to 190°C/170°C fan-forced. Grease 2 x 12 hole, 2 tablespoon-capacity flat-based patty pans. Combine the flour sugar, dill, parsley and green onion in a bowl. Make a well in centre.
  2. Step 2
    Add milk, egg, oil and garlic. Mix until just combined. Season with salt and pepper. Spoon mixture evenly between holes of prepared pans.
  3. Step 3
    Bake for 15 to 17 minutes or until golden and just firm to touch. Stand in pans for 5 minutes. Turn onto a wire rack to cool.
  4. Step 4
    Serve muffins topped with cream cheese, salmon and extra dill.

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