Salmon muffins

Ingredients for 1 servings:

• 100 g spring onions
• 2 tbsp Dill, chopped
• 1 small onion(s)
• 150 g smoked salmon
• 250 g flour, type 405
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt and pepper, black
• 1 pinch(s) of sugar
• 2 eggs
• 50 ml oil
• 50 g Emmental cheese, freshly grated
• 200 g crème fraîche
• Emmental cheese, grated, for sprinkling
• Butter, for greasing the mold or paper baking cups

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

makes 12 muffins

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Clean the spring onions and slice them into thin rings. Wash and chop the dill. Peel and finely dice the onion. Cut the smoked salmon into small pieces. Put the flour in a bowl, mix with the baking powder, baking soda, salt, a pinch of sugar, and freshly ground pepper, along with the spring onions, dill, and diced onion. Lightly beat the eggs in a second bowl, add the oil, Emmental cheese, and crème fraîche, and mix. Mix in the salmon. Add the flour mixture and stir just until the dry ingredients are moistened. Grease the muffin tin. Fill the muffin cups two-thirds full with the batter and sprinkle with grated cheese. Bake in the oven for 20-25 minutes until golden brown, then let rest in the tin for another 5 minutes. Remove from the pan and let cool on a wire rack, or serve warm. The smoked salmon can also be replaced with fresh sea fish, such as cod or sea bass.