Salmon and cheese muffin, gluten free

Ingredients

• 50 g Salmon, diced (part one)
• 30 g Cream cheese
• 25 g Cheese, grated
• 80 ml Buttermilk
• 40 ml Olive oil
• 140 g Gluten free flour mix
• 1/2 pcs Egg
• 1/2 tbsp Baking powder
• 1 tbsp Dill weed, fresh, finely chopped

Method

1. Preheat oven to 180°C.
2. Line 12 muffin holes with paper patty pans.
3. In a large mixing bowl, whisk together flour, baking powder, dill and grated cheese.
4. In a separate mixing bowl, whisk together buttermilk, egg and oil until combined.
5. Add the salmon.
6. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
7. When well-combined, spoon the batter to muffin tin, to 2/3 full.
8. Bake for 15-20 minutes or until firm to the touch.
9. Serve when cooled to room temperature.
10. Before service add 1 tsp cream cheese on the top of each muffin and a piece of cooked salmon.