These make the perfect bite size muffin for canapes as well as full size muffins delicious with salad or in a picnic.
200 g smoked salmon 4 eggs 100 g full fat plain yogurt Sprig of dill ½ lemon 200 ml rapeseed oil 300 g plain flour 4 teaspoons baking powder Sea salt
PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
Line your muffin trays with cases. This mixture makes enough for 2 mini muffin trays about 24 bite-sized muffins or 12 regular size muffins.
Cut the smoked salmon into thin strips. Squeeze the lemon and drizzle the juice over the salmon. Set aside.
Wash and finely chop the dill.
Mix the flour, baking powder and a little salt together in one bowl.
Break the eggs into another bowl and beat lightly. Add the oil and yogurt and beat together until light and creamy.
Fold the dry ingredients into the mixture with a metal spoon. Add the salmon pieces and dill.
Divide the mixture between the cases.
Bake for 25 minutes or until risen and golden.