I found this in the ASDA magazine, and thought it sounded like a fantastic addition to my breakfast muffin line-up. The magazine says that the eggs and cheese contains vitamin A to give healthy skin and vision, while the salmon is a source of omega-3 fatty acids, which is most commonly thought of as helping joints and keeping your heart healthy.
And I was right; this is very yummy muffin that has pride of place in the breakfast line-up. Even though I think I over-mixed them, the flavours complement each other fantastically. They are so nice, that with all the cheese, I need to remember not to eat them all in one go…
- 70g pack of wild rocket, roughly chopped
- 150g plain white flour
- 150g wholemeal flour – once again I used gluten free flours to make it slightly better for me
- 1 tsp baking powder
- 100g extra mature cheddar, grated
- 2 large eggs
- 175ml milk – in a small effort to reduce the effect on myself, I used lactofree milk
- 100g sunflour spread, melted
- 100g smoked salmon, cut into small peices
- Pre-heat the oven to 180°c/356°f/Gasmark 4, and line a muffin tray with paper cases.
- In a bowl, mix the flours with the baking powder and a little black pepper, then stir in the grated cheese.
- Lightly beat the eggs, milt and melted spread.
- Stir into the flour mix with the rocket and salmon being careful not to over mix, as the less you mix, the lighter the muffins will be.
- Divide into cake cases and bake for 25-30 minutes, until golden. The recipe says it makes 12, but I got about 16 out of it.
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