Polenta muffins with smoked salmon
MAKES 18 PREP + COOK TIME 30 MINS
¾ cup (110g) plain flour, sifted 1/3 cup (55g) instant polenta 2 teaspoons baking powder 2 tablespoons capers, rinsed, drained 2 tablespoons chopped flat-leaf parsley leaves 1 teaspoon finely chopped dill ½ cup (125ml) milk 1 tablespoon olive oil 1 egg 150g smoked salmon, cut into 2cm strips, to serve 120g sour cream, to serve salmon caviar (optional), fresh dill, to garnish 1 Preheat oven to 180°C. Grease mini muffi n pans (30ml capacity).
2 Combine the flour, polenta, baking powder, capers, parsley and dill in a bowl, mixing well. Season with freshly ground black pepper.
3 In a jug, whisk together the milk, olive oil and egg. Add to the dry ingredients and fold together untilā¦