Savory muffins with tomato and salmon cream

Ingredients for 1 servings:

• 300 g flour
• ¼ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 pinch(s) of sugar
• 1 pinch(s) of pepper
• 1 tsp rosemary
• 1 tsp chili flakes
• 3 eggs
• 150 g olive oil
• 200 g buttermilk
• 200 g herb cream cheese
• 150 g smoked salmon
• 1 pinch(s) of pepper
• 1 tsp dill
• ¼ garlic clove(s)
• 300 g cream cheese
• 80 g tomato paste
• 1 pinch of salt
• 1 pinch(s) of pepper
• 6 basil leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

makes 40 servings

Preheat the oven to 170°C (fan oven) and line the baking trays with muffin cups. For the batter, whisk the dry ingredients, including the spices, in a bowl. Whisk the oil, eggs, and buttermilk in another bowl. Then, mix the dry and wet ingredients together and spoon the batter into the muffin cups using two spoonfuls. Use one large spoonful per muffin cup. Bake both trays simultaneously on the bottom and top racks of the oven for about 15 minutes. Remove from the oven and let cool completely. For the salmon cream, chop the salmon in a blender. Add the remaining ingredients and mix. Transfer the cream to a piping bag fitted with a large star nozzle and pipe dots onto half of the muffins. For the tomato cream, finely chop the basil leaves and grate the garlic. Then mix all the ingredients together. Fill a piping bag with the cream and fill it with a large nozzle. Pipe the tomato cream onto the other half of the muffins. Refrigerate the muffins for 60 minutes. The muffins with salmon cream have 176 calories.