I like to call these smokin’ salmon mini loaves… and they taste as good as they look. Breakfast, snack time, you-name-it, these tasty healthy morsels are quick to make and ready to eat whenever you need them.
Do you know the muffin man? – What?
Okay, an obvious one, but the muffin man went door-to-door delivering English muffins along Drury lane. This rhyme was first published in 1820. The word muffin comes from the French word Moufflet. These muffins (unlike English muffins) are ‘quick breads’. They were first developed at the end of the 18th century.
The Recipe – Savoury Muffins
1 whole tomato diced
1 small onion diced
½ grated zucchini squeezed
½ cup of sliced baby spinach
1 teaspoon of cumin
1 teaspoon of turmeric
1 & 1/2 cups of whole meal self- raising flour
1 fresh egg
1 clove of crushed garlic
½ cup of smoked salmon, or chicken, or turkey
¾ cup of coconut milk
1. Preheat oven to 200 degrees fan forced.
2. Line a muffin tray with baking paper after greasing the tray with coconut oil.
3. Mix flour into a large bowl.
4. Add diced parsley, spinach, onion, cumin, and turmeric to the flour.
5. Mix well then make a well in the centre of the flour.
6. Whisk the egg, milk, garlic, zucchini, meat of choice, and tomato in a separate bowl.
7. Using a large spoon gently combine the ingredients together until combined.
8. Spoon the mixture into the muffin tray.
9. Bake for 15 to 20 minutes, if unsure if the muffins are cooked place a skewer into the centre of the muffins. If the skewer has nothing on it the muffins are cooked.
10. Place the muffins onto a wire rack to cool down.
11. Store in an airtight container and store at room temperature.
Recipe: Victoria Ings
Photos & Blog: Lystra Bisschop