Smoked salmon, beetroot and cream cheese muffins
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|250 g||Cream cheese|
|½||Onion, finely chopped|
|1 handful||Coriander, chopped|
|1||Lemon, zest and juice|
|½ tsp||Salt, and some freshly ground pepper|
|1 cup||Self raising flour|
|200 g||Smoked salmon, flaked|
|1||Grated cheese, cheddar, to top the muffins|
- In a large bowl beat 250g cream cheese with 2 eggs until smooth and creamy.
- Mix in ½ a finely chopped onion, a handful of chopped coriander, 1 grated beetroot, the zest and juice of 1 lemon, ½ tsp salt and some freshly ground black pepper.
- Fold in 1 cup self-raising flour, then add 200g flaked hot smoked salmon.
- Spoon mixture into a greased mini muffin pan, top with grated cheddar cheese and bake at 220C for 30minutes, or until well risen and golden. Makes 24 mini muffins.