Herb, cream cheese and salmon muffins

Cooking Coctails Herb, cream cheese and salmon muffins

These herbed muffins are perfect finger food for your next drinks party.

Lables: Peanut free Sesame free Shellfish free Tree nut free
  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. Add milk, egg, oil and garlic. Mix until just combined. Season with salt and pepper. Spoon mixture evenly between holes of prepared pans.
  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. Serve muffins topped with cream cheese, salmon and extra dill.

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2 1/2 cups self-raising flour
1 tbsp caster sugar
3/4 cup milk
1 egg, lightly beaten
1/2 cup vegetable oil
2 tbsp chopped fresh dill
2 tbsp 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

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Coctails
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