Smoked Salmon & Cream Cheese Breakfast Muffins
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Pre-heat your oven to 200°C Fan/220°C/425°F and line a cupcake tray with 6 tulip muffin cases.
In a large mixing bowl, combine the flour, baking powder, xanthan gum, salt and pepper. Briefly mix until combined.
Crack the egg into a jug (pitcher), then add the milk and melted butter before beating with a fork until smooth.
Pour the wet mixture into the dry ingredients and whisk to a smooth batter. Add the smoked salmon, cream cheese and chives. Mix in until evenly dispersed.
Spoon around 2 tablespoons of the mixture into each muffin case, ensuring the mixture is evenly split between all six cases. Add a modest teaspoon of cream cheese to the top of each muffin and bake for 15-18 minutes until golden.
Transfer to a wire rack to cool to room temperature or just warm. If you try to remove them from their cases while still hot, you’ll lose a lot of your muffin as it’ll get stuck to the case!
TIP: If you’re egg-free or vegan, a flax egg is a great substitute when making biscuits, cookies, muffins and pancakes. Simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Allow to rest in the fridge for 15 minutes before using in place of one egg. Double or triple the quantities depending on how many eggs you’re replacing.
Quick + Easy Gluten Free by Becky Excell (Quadrille, £16.99)
Photography: Hannah Hughes
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