Savory wholemeal muffins with smoked salmon and leek

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 1 tsp baking powder
• 2 eggs
• 50 g milk, 3.5% fat
• 200 g natural yogurt, 3.5% fat
• 1 handful of parsley, approx. 5 g
• 1 stalk(s) leek
• 4 sprigs of thyme
• 4 tbsp olive oil
• 200 g smoked salmon
• 50 g walnut kernels
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and healthy, for 12 pieces

Preheat the oven to 180°C fan/convection oven or 200°C conventional/top/bottom heat and grease a 12-hole muffin tin. First, clean and wash the leek, halve it lengthwise, and cut it into fine strips. Wash the parsley and thyme, shake or pat them dry, pick off the leaves, and finely chop them. Cut the smoked salmon into strips. Then, thoroughly mix the eggs with the oil, milk, and yogurt. Add the chopped thyme and parsley to the egg mixture and season with salt and pepper. Combine the wholemeal spelt flour and baking powder in a bowl, mix well, and fold into the egg and herb mixture. Chop the walnuts and carefully fold them into the mixture along with the leek and smoked salmon strips. Finally, divide the mixture evenly among the 12 holes. Bake the muffins on the middle rack of a preheated oven for about 25 minutes.