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Ingredients

Melted butter, to grease
2 cups self-raising flour
1 cup vintage cheddar, coarsely grated
1/3 cup canned corn kernels, drained
1 small zucchini, trimmed, coarsely grated
1 tablespoon fresh dill, chopped
3/4 cup milk
2 eggs
50g butter, extra, melted
300g sour cream
150g smoked salmon, sliced, cut into 3-4cm pieces

Method

Step 1 Preheat oven to 180C. Grease 3 dozen 30ml (1 1/2-tablespoon) capacity mini muffin pans.
Step 2 Combine flour, cheddar, corn, zucchini and dill in a large bowl. Season with salt.
Step 3 Whisk the milk, eggs and butter in a jug to combine. Add to the flour mixture and mix until well combined. Divide among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 20
Step 4 minutes to cool. Transfer to a wire rack to cool completely.
Step 5 Top each muffin with sour cream and salmon.

Cheddar, zucchini & corn muffins with smoked salmon

How to make Cheddar, zucchini & corn muffins with smoked salmon

Ingredients

Method