Salmon & Dill Muffins Recipe

Savoury breakfast muffins from British cookbook Leon.


2 cups all-purpose flour
2 tsp baking powder
1-1/2 cups grated cheese
2 oz. chopped smoked salmon
1/3 cup chopped fresh dill
1 free-range egg
3/4 cup buttermilk
1/3 cup vegetable or sunflower oil
1/2 cup cream cheese


Step 1: Heat the oven to 350°F, and line a 6-cup muffin pan with paper liners.

Step 2: Mix together the flour and baking powder in a large bowl. Add the grated cheese, smoked salmon, and dill.

Step 3: In a separate bowl, beat together the egg, buttermilk and oil.

Step 4: Place half the wet ingredients into the dry ingredients and stir well. Then add the rest of the wet ingredients and mix until completely combined.

Step 5: Spoon into the muffin liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each muffin. Add more batter until they are full with mixture.

Step 6: Cook for 10 minutes, then take the pan out and turn it around so the muffins cook evenly. Put the pan back into the oven and continue to cook for another ?10 minutes, or until the muffins are just browning on top.

See more recipes from Claire Ptak and Henry Dimbleby.

Reprinted with permission from Claire Ptak and Henry Dimbleby’s Leon (2012 Concan Octopus).


Georgia Glynn Smith