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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.
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Quick + Easy Gluten Free by Becky Excell (Quadrille, £16.99)
Photography: Hannah Hughes
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