| This recipe is liked by 0 person(s). |
Caper-Herb Corn Muffins with Smoked Salmon
Nb persons: 0
Yield: 30 muffins
Preparation time:
Total time:
Source:
| Prep: 35 min Start to Finish: 60 min Ingredients 1-1/4 cupsall-purpose flour 3/4 cupyellow cornmeal 1-1/2 tspbaking powder 1/4 tspsalt | |
| 1 | egg |
1 cupmilk
1/4 cupunsalted butter, melted
Zest of 1 lemon
2 tbspchopped dill leaf, plus more for garnish
2 tbspcapers in brine, drained and coarsely chopped
6 ozsmoked salmon (lox style)
1/2 cupcréme fra¿¿che or sour cream
Directions
1. Heat oven to 350 degrees F. Lightly grease mini muffin tins. Mix together flour, cornmeal, baking powder and salt; set aside. In a bowl, whisk egg, milk and butter together, then add zest, dill and capers. Add liquid to dry ingredients and mix until just combined (don't overmix).
2. Fill each mini muffin cup with a generous tablespoon of batter. Bake 18 to 20 min, until muffins spring back when touched. Cool in tins 5 min. Run a knife around edge of each muffin to remove from tins, then cool completely.
3. Cut the very top off of each muffin to create a flat surface. Top with a bit of salmon and a dollop of créme fra¿¿che. Garnish with a dill spring. Makes 30 muffins.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe