Caper-Herb Corn Muffins With Smoked Salmon
Caper-herb corn muffins with smoked salmon – a flavorful appetizer for your fancy gathering. Easy to make but makes quite an impression.
Servings: 30 Muffins
Calories: 65kcal
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup unsalted butter melted
- Zest of 1 lemon
- 2 tablespoon chopped dill leaf plus more for garnish
- 2 tablespoon capers in brine drained and coarsely chopped
- 6 oz smoked salmon lox style
- ½ cup crème fraîche or sour cream
Instructions
- Heat oven to 350°F. Lightly grease mini muffin tins. Mix together flour, cornmeal, baking powder and salt; set aside. In a bowl, whisk egg, milk and butter together, then add zest, dill and capers. Add liquid to dry ingredients and mix until just combined (don't overmix).
- Fill each mini muffin cup with a generous tablespoon of batter. Bake 18 to 20 min, until muffins spring back when touched. Cool in tins 5 min. Run a knife around edge of each muffin to remove from tins, then cool completely.
- Cut the very top off of each muffin to create a flat surface. Top with a bit of salmon and a dollop of crème fraîche. Garnish with a dill sprig.
Notes
Save time on party day by making the muffins up to a day in advance; store airtight until ready to serve.
Nutrition
Calories: 65kcal | Fat: 3g
