Recipe of the Week: Bring these salmon and dill muffins to brunch
Not everybody loves a blueberry muffin for breakfast.
Cinnamon bagels, Danish pastries and other sweet baked goods might be on your New Year’s brunch menu, but if you’re looking for a savory item to offer guests who might be visiting your house this week, check out this salmon and dill muffin recipe from “Leon Happy Baking” by Henry Dimbleby and Claire Ptak.
It calls for a hearty portion of smoked salmon, chopped fresh dill, cream cheese and shredded cheese. The authors say any kind of cheese would work, but if the idea of mixing cheddar, Monterey Jack or mozzarella with salmon doesn’t sound so appealing, let the cream cheese do the work. This is a great way to use part of a leftover cheese ball, too.
Salmon and Dill Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups shredded cheese
1 3/4 ounces smoked salmon, chopped
1/3 cup chopped fresh dill
3/4 cup buttermilk
5 tablespoons vegetable oil
1/3 cup cream cheese
Heat the oven to 350 degrees and line a 6-cup muffin pan with paper liners.
Mix the flour and baking powder together in a large bowl. Add the shredded cheese, smoked salmon and dill.
In a separate bowl, beat together the egg, buttermilk and oil.
Place half the wet ingredients into the dry ingredients and stir well. Then add the rest of the wet ingredients and mix until completely combined.
Spoon into the muffin liners until each is filled halfway, then place a heaping teaspoon of cream cheese in the middle of each muffin. Top them off until they are full with the muffin batter.
Cook for 10 minutes, then take the pan out and turn it around so the muffins cook evenly. Put the pan back into the oven and continue to cook for another 10 minutes or until the muffins are just browning on top. Makes 6.
— From “Leon Happy Baking” by Henry Dimbleby and Claire Ptak (Conran, $17.64)