I know, I know. These aren’t exactly beautiful muffins, but I can promise they are tasty!
We are still staying at Shake’s parents’ house and I am trying to keep food shopping to a minimum – ha!
Whilst clearing out the cupboard I found a tin of salmon (MSC, hooray) and decided to bake some baby-friendly muffins. There was some coconut milk lurking in the fridge from our morning smoothies and I thought these would make a nice combination.
I am regretting leaving my lovely Persian dill in France, but what we had here was just fine. Fresh would be better, no doubt.
Salmon, coconut and dill muffins
Makes approximately 12 small muffins
2 cups self-raising flour
2 teaspoons dill
Black pepper, optional
1 cup coconut milk
80g melted butter
1 tablespoon plain yoghurt
1 tin salmon (213g)
Preheat oven to 170degC
Melt butter and leave to cool slightly
In a large bowl, combine the flour and dill, season with black pepper as desired
In another bowl or jug, beat the egg with the coconut milk and yoghurt. Add the melted butter and beat again until just combined
Pour the liquid ingredients into the flour mixture and stir thoroughly. Add more yoghurt or milk if mixture seems too dry
Add the tinned salmon and stir through until evenly distributed
Spoon into muffin trays and bake for approximately 15 – 20 minutes. An inserted skewer or knife should come out clean
Best eaten warm or at least on the day made
C recommends them topped with cream cheese