Smoked salmon, beetroot and cream cheese muffins
( MAKES 24 mini muffins )
- Preheat oven to 200C. In a large bowl beat cream cheese with eggs until smooth and creamy.
- Mix in finely chopped onion, chopped coriander, grated beetroot, the zest and juice of 1 lemon, salt and some freshly ground black pepper.
- Fold in self-raising flour, then add flaked hot smoked salmon.
- Spoon mixture into a greased mini muffin pan, top with grated cheddar cheese and bake for 30 minutes, or until well risen and golden.
More of Warren’s New Zealand cheese recipes