Recipe by Jogreen
These are nice just buttered but even better if you make a slice in the top and fill with salmon cream cheese:) Can be made in normal size muffin pans or mini size.
Top Review by oilpatchjo
Jogreen, I made these this afternoon I got 6 beautiful muffins perfect! I think next time I will reduce the amount of parsley as I did not have fresh so I overwhelmed the muffin's slightly with a 1/2 cup of dried parsley. I put fresh dill and lemon zest in them the dill was wonderful I did not have spring onions so I used Walla Walla's minced about 2 tablespoons and grated asiago and parmesan cheeses. I used my cast iron muffin baker and filled cupcake liners which I sprayed first with Pam worked like a charm. Next time we have them we decided to put bacon morsels in the muffins and get some lox to go with the creme cheese! Thank you, Jogreen for posting these marvelous yummy little muffins which I made for soups and salads and just tea time they are safe in my freezer minus two little muffins!
- 1 cup flour
- 2 teaspoons baking powder
- 1 cup tasty cheese (grated)
- 1⁄2 cup parsley (chopped)
- 1 tablespoon fresh herb (Chopped-your choice)
- 1 spring onion (chopped)
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1⁄8 teaspoon cayenne pepper
- 1 egg
- 1⁄2 cup milk, plus
- 2 tablespoons milk
Directions See How It's Made
- Pre heat oven to 200'C.
- Spray or lightly grease muffin pans.
- Measure the first 9 ingredients into a large bowl.
- Use whatever fresh herbs you like best.
- Toss well to mix.
- In another bow, beat the egg and milk together with a whisk.
- Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen the flour mix.
- Spoon mixture into muffin pans.
- Bake at 200'C for 10-15 minutes until centres spring back when pressed.
- Remove from oven and leave in pan for 5mins before tipping out.
- These are lovely mini size, just warm from the oven, filled with salmon cream cheese.