Monday, September 10, 2007

Salmon muffins

1 x 185 can salmon, drained and mashed (liquid reserved)
1 egg
1 cup flour
1 tsp salt
1 tbsp baking powder
1 cup mild cheese

make liquid from salmon up to 3/4 cup with water and mix into remaining ingredients until just combined.

Three quarters fill well greased muffin pans and baked at 200 C for 12-15 mins

hint: Make a small diagonal split in the top of each muffin before serving, spread with cream cheese and tuck in a small piece of smoked salmon

from the Muffin Bible

Muffins?? Salmon?? Yeah!!! These are great as appetisers! I used a mini muffin pan...and they turned out very well...just the right size to pop into your mouth! Served them with sweet thai chilli sauce. Though i might try them with the cream cheese and smoked salmon idea the next time....sounds good, doesn't it??
OH!! And one thing that i've learnt only very recently is that greasing and flouring cake/ muffin pans give your baked products a crusty this case, it is perfectly fine and highly desirable...but with cakes, please do remember to line the pans with baking paper. :)


culinaryprincess said...

Cream cheese and salomon=excellent combination!Muffins are so much more healthier than frying cutlets.I've never tried canned salmon before. Was there a very fishy smell?

ioyces said...

culinaryprincess: surprisely the muffins didn't taste 'fishy' at all...the cheese taste was stronger.....even a non-fish eater friend gave them the thumbs up! If you r concerned about possible 'fishiness', can try adding some minced ginger/ lemon juice. :)