Herb muffins with salmon

Name: Herb muffins with salmon
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 collar Dill; 1/2 bunch Chives; 1/2 bunch Parsley; 350 g Flour; 1 package Baking Powder; 2 Eggs (size M); 1/4 l Milk; 6 TABLESPOONS Oil; 1-1 1/2 TSP. Salt; 1 TEASPOON Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 12 (approx. 240 g) small slices of smoked salmon; 120 g Fresh cream; 12 thin lemon wedges for garnishing; 12 (approx. 7 cm Ø) Paper sleeves

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 collar Dill
1/2 bunch Chives
1/2 bunch Parsley
350 g Flour
1 package Baking Powder
2 Eggs (size M)
1/4 l Milk
6 TABLESPOONS Oil
1-1 1/2 TSP. Salt
1 TEASPOON Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
12 (approx. 240 g) small slices of smoked salmon
120 g Fresh cream
12 thin lemon wedges for garnishing
12 (approx. 7 cm Ø) Paper sleeves

Directions

1
Wash dill, chives and parsley, dab dry and chop finely, except for a little dill for garnishing. Put flour and baking powder in a mixing bowl and mix well. Add eggs, milk, oil, salt, sugar, lemon peel and herbs and knead with the dough hooks of the hand mixer to a smooth dough. Place paper sleeves in the muffin cups (muffin tray with 12 muffins approx. 7 cm Ø) and spread the dough inside. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes. Cover muffins cold or lukewarm with salmon and serve garnished with a dash of crème fraîche, lemon and dill. Results in 12 muffins
2
Tip: You can stir some more grated horseradish out of the jar into the crème fraîche