Clover Salmon and Dill Muffins
The recipe for these tasty tea time treats was created by the culinary pros behind the Clover Little Big Cook Off – a new reality family cooking show that airs on SABC3 on May 10 at 6pm. The winner of the TV show will walk away with R1 million in prizes and you, the viewer, can win R1,000 a day! For more info, visit www.littlebigcookoff.co.za
Makes: 12
Difficulty level: Easy
Time: 50 minutes
INGREDIENTS:
500ml flour
2ml paprika
10ml baking powder
2ml salt
250ml CLOVER CHEDDAR CHEESE, grated
15ml chopped fresh dill
15ml chopped fresh chives
100g smoked salmon, finely chopped
150ml CLOVER SOUR CREAM
150ml buttermilk
1 egg
100g CLOVER MOOIRIVER BUTTER, melted
Cream cheese topping
50g smoked salmon
250g tub thick cream cheese
60ml CLOVER SOUR CREAM
15ml lemon zest
METHOD:
- Preheat oven to 180°C. Line a cupcake tray with 12 paper cupcake cases.
- Place flour, paprika, baking powder, salt, cheese, herbs and smoked salmon in a mixing bowl.
- In a jug, mix sour cream, buttermilk and egg. Beat into the flour mixture with the melted butter, until well mixed. Don’t worry if it is a little lumpy. Divide the mixture between the paper cupcake cases and bake for 20-25 minutes until golden and just firm to the touch. Remove from oven, and allow to cool completely.
- For the topping: Blend all the ingredients together until smooth. Place in a piping bag and pipe a swirl on top of each muffin. Garnish with a piece of smoked salmon, dill, black pepper and lemon zest
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