Salmon, spinach and sour cream-filled muffins
- 150ml fresh cream
- 150ml milk
- 3 eggs
- 15ml (1 tbsp) fresh chives, chopped + extra, to garnish
- 2,5ml (½ tsp) salt
- 100g hot smoked salmon flakes
- 200g baby spinach, wilted and roughly chopped
- 125ml (½ cup) sour cream
- fresh basil, to garnish
- lemon wedges, to serve
Preheat the oven to 180°C. Grease a standard (12-well) muffin tray.
Whisk together the cream, milk, eggs, chives and salt. Pour the mixture into the muffin wells until about halfway full, then top with the smoked salmon flakes and spinach. Bake until cooked through and set, 15 – 20 minutes. Remove from oven, turn out onto a plate and top with sour cream. Garnish with chives and basil and serve with lemon wedges for squeezing.