4 February 2015 / 10 Comments
Savoury MUFFINS with smoked salmon and sun dried tomatoes
I am addicted to few things….
Being obsessed with my husband is pretty obvious-he is the funniest,the most loving and caring person I know (not to mention that he’s dead handsome too!).
Then,there is my hunger for travelling,discovering new places,feeding my curious eyes with new,exciting views and collecting memories.World is just too beautiful not to get hooked on it.
Another thing I get utterly excited about is tea.Drinking 15 (HUGE) mugs a day and a pounding heart every time I walk by the tea aisle in the shop clearly indicate that tea is one of those things I can’t imagine my life without.It’s part of who I am.
Last but not least is(of course)…….breakfast.Finger licking gooooood breakfast 🙂
While the mornings are still cold and dark in February,every day I’m faced with a real dilemma…..get up and prepare something exciting for breakky or stay in bed 10 min longer(I know it doesn’t make any difference!) and make a quick porridge…….My warm bed had been winning way too often recently so I thought of a new solution.I’ve started making breakfast the night before.Ingenious!
I can stay in bed longer and eat delicious breakfast at the same time.Happy me. 🙂
These muffins are just perfect breakfast or lunch to make ahead.They can be warmed the next day in the oven for couple of minutes or eaten cold.Ether way they are absolutely delicious!
for 6 muffins
150 g self raising wholegrain flour
175 ml natural yoghurt(room temperature)
1 egg(room temperature)
65 g butter,melted and cooled
0,5 teaspoon freshly ground sea salt
100g smoked salmon,cut into smaller pieces
6-8 sun-dried tomatoes,chopped
sesame seeds to sprinkle with
1.Preheat the oven to 190C.
2.Sieve the flour into one bowl.In a separate bowl place egg,yoghurt,butter and salt.Mix all the ingredients until smooth.Then add salmon pieces and sun-dried tomatoes to the mixture and tip it over the flour.Stir with a wooden spoon,the mix should look lumpy and may have the odd fleck of flour still visible but don’t be tempted to over mix the batter.Muffins don’t like too much attention
3.Place the muffin cases into muffin tray and fill each one with batter.
4.Sprinkle over with sesame seeds and bake for 25-30 minutes.
NOTES: To prevent muffins from sinking,take them out the oven straight away,let them cool down for 5 minutes and then remove from the moulds and place on the rack to cool down.
You might also want to serve them warm,to do this simply put them in preheated oven for couple of minutes.
Serve with favourite salad and creamy cheese.