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…

Salmon Muffins - Final Result

Ingredients:

Salmon Muffins - ingredients

  • 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

Method:

  1. Pre-heat the oven to 180°c/356°f/Gasmark 4, and line a muffin tray with paper cases.
  2. In a bowl, mix the flours with the baking powder and a little black pepper, then stir in the grated cheese.Salmon Muffins - dry ingredients mixed
  3. Lightly beat the eggs, milt and melted spread.
  4. 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.
    Salmon Muffins - pre main mix
    Premixing

    Salmon Muffins - mixed
    After mixing. Might have overdone it… oops…
  5. 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.

If you have a suggestion of what I should make next, send an email to dru@g3-radio.net, or leave a comment. Liked this post and want more? Check out all the Cooking With Dru posts.

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