Smoked salmon, beetroot and cream cheese muffins
- In a large bowl beat 250g cream cheese with 2 eggs until smooth and creamy.
- Mix in ½ a finely chopped onion, a handful of chopped coriander, 1 grated beetroot, the zest and juice of 1 lemon, ½ tsp salt and some freshly ground black pepper.
- Fold in 1 cup self-raising flour, then add 200g flaked hot smoked salmon.
- Spoon mixture into a greased mini muffin pan, top with grated cheddar cheese and bake at 220C for 30minutes, or until well risen and golden. Makes 24 mini muffins.