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Smoked salmon pesto muffin

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 140 g flour
  • 2 ½ tsp baking powder
  • 60 ml olive oil
  • 100 ml milk
  • 2 tbsp pesto
  • 100 g Parmesan, grated
  • 100 g smoked salmon
  • some salt and pepper
  • 12 paper baking cups

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

makes 12 muffins

Crack the eggs into a bowl and beat until frothy. Whisk in the flour and baking powder. Add the oil and milk, stirring constantly. Cut the salmon into small pieces and add it to the batter along with the pesto and cheese. Season with salt and pepper. Blend everything into a smooth batter. Place the paper baking cups in a muffin tin and divide the batter between the cups. Bake in an oven preheated to 190°C (top/bottom heat) for approximately 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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