These Smoked Salmon & Broad Bean Muffins freeze well and are perfect for adding to your lunch box. This recipe is best using fresh young broad beans picked straight from the garden and shelled as they are much more tender. If you are using frozen broad beans from the supermarket then you may wish to remove the outer skin (that can go grey and tough when it cooks) from the beans.
200g broad beans, blanched and cooled
200g hot smoked salmon, broken into pieces
150g cheese, grated (I like gruyere as it gives a slightly nutty flavour)
2 spring onions, chopped
200g flour
2 tsp baking powder
1/2 tsp smoked paprika
Freshly ground black pepper
3 eggs
100g butter, melted
100ml milk
Combine flour, baking powder, smoked paprika and pepper in a bowl.
Beat the eggs with slightly cooled melted butter and milk. Pour into dry ingredients. Mix well.
Add smoked salmon, broad beans and 2/3 of the grated cheese, and stir through the mixture.
Spoon the mixture in to greased muffin tins, then sprinkle remaining cheese and chopped spring onions on top.
Bake for 15-20 minutes at 180C.
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- Young broad beans
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- Shelled broad beans
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- Blanch broad beans
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- Dry ingredients
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- Melted butter, egg & milk
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- Beat together
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- Add to dry ingredients
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- Stir to combine
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- Smoked salmon, cheese & spring onions
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- Add remaining ingredients
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- Spoon into muffin tins
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- Sprinkle with cheese
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- Bake 20mins
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- Cool on a wire rack
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- smoked salmon & broad bean muffins
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