Salmon muffins

Ingredients for 12 servings:

• 100 g zucchini
• 2 tbsp Dill, chopped
• 1 small onion(s)
• 150 g smoked salmon
• 250 g flour, type 405 or wholemeal flour
• 2 tsp baking powder
• ½ tsp baking soda
• Salt and pepper, black
• 2 eggs
• 50 ml oil, neutral
• 100 g cheese, grated (Emmental)
• 200 g crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C. Wash and trim the zucchini, and cut into small cubes. Wash and chop or finely chop the dill. Peel and finely dice the onion. Cut the smoked salmon into small pieces. Put the flour in a bowl and mix with the baking powder, baking soda, salt, freshly ground pepper, salmon, zucchini, dill, and diced onion. Lightly beat the eggs in a second bowl. Add the oil, 50g Emmental cheese, and crème fraîche and mix. Add the flour mixture and stir just until the dry ingredients are moistened. Pour the batter into the muffin cups and sprinkle with 50g grated cheese. Bake in the oven for 20-25 minutes until golden brown. Remove the muffins from the oven and let them rest in the pan for another 5 minutes. Then remove them from the pan and let them cool on a wire rack or serve warm.