The recipe for these tasty tea time treats was created by the culinary pros behind the Clover Little Big Cook Off – a new reality family cooking show that airs on SABC3 on May 10 at 6pm. The winner of the TV show will walk away with R1 million in prizes and you, the viewer, can win R1,000 a day! For more info, visit www.littlebigcookoff.co.za
Salmon and dill muffins
Serves: 12
Ingredients
- For the pastry:
- 500ml flour
- 2ml paprika
- 10ml baking powder
- 2ml salt
- 250ml CLOVER CHEDDAR CHEESE, grated
- 15ml chopped fresh dill
- 15ml chopped fresh chives
- 100g smoked salmon, finely chopped
- 150ml CLOVER SOUR CREAM
- 150ml buttermilk
- 1 egg
- 100g CLOVER MOOIRIVER BUTTER, melted
- Cream cheese topping
- 50g smoked salmon
- 250g tub thick cream cheese
- 60ml CLOVER SOUR CREAM
Instructions
- Preheat oven to 180°C. Line a cupcake tray with 12 paper cupcake cases.
- Place flour, paprika, baking powder, salt, cheese, herbs and smoked salmon in a mixing bowl.
- In a jug, mix sour cream, buttermilk and egg. Beat into the flour mixture with the melted butter, until well mixed. Don’t worry if it’s a little lumpy. Divide the mixture between the paper cupcake cases and bake for 20-25 minutes until golden and just firm to the touch. Remove from oven, and allow to cool completely.
- For the topping: Blend all the ingredients together until smooth. Place in a piping bag and pipe a swirl on top of each muffin. Garnish with a piece of smoked salmon, dill, black pepper and lemon zest. 15ml lemon zest
