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Cheddar, zucchini & corn muffins with smoked salmon
Cheddar, zucchini & corn muffins with smoked salmon
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate muffins with smoked salmon and cream for a gourmet twist.
Ingredients:
  • Melted butter, to grease
  • 300.00 gm self-raising flour
  • 250.00 ml vintage cheddar, coarsely grated
  • 82.50 ml canned corn kernels, drained
  • 1 small zucchini, trimmed, coarsely grated
  • 20.00 ml fresh dill, chopped
  • 193.13 gm milk
  • 2 eggs
  • 50g butter, extra, melted
  • 300g sour cream
  • 150g smoked salmon, sliced, cut into 3-4cm pieces
Instructions:
  • Preheat the oven to 180C and grease 3 mini muffin pans with 30ml (1 1/2-tablespoon) capacity each.
  • In a large bowl, mix together the flour, cheddar cheese, corn, zucchini, and dill. Season with salt to taste.
  • Combine whisked milk, eggs, and butter in a jug. Pour the mixture into the flour mixture and stir until fully combined. Divide the batter among the pans. Bake for 25 minutes or until a skewer comes out clean. Let it rest for 20 minutes before serving.
  • Allow the dish to cool for a few minutes, then transfer it to a wire rack to cool completely.
  • Spread a dollop of sour cream on each muffin and top with a slice of smoked salmon.

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