Herb, cream cheese and salmon muffins

• 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.