Smoked Salmon Mini Muffins

BouchonsMakes 60 small muffins


  • 3 eggsimage
  • 150g plain flour
  • 1 sachet yeast (11g)
  • 100 ml sunflower oil
  • 120ml cream (at room temp.)
  • 100g gruyere, grated
  • 200g smoked salmon
  • a small bunch of chives
  • A pinch of salt and pepper
  • 2 non-stick mini muffin moulds – ours have 30 moulds on each tray.


  • Preheat the oven to 180 degrees C.
  • Crack the eggs into a bowl and mix briefly. (As Mum is lucky enough to have a kitchenaid, I used it – making this recipe even quicker to make!)
  • imageAdd the flour, yeast, salt and pepper to the eggs and mix again.
  • imageSlowly add in the oil and then the cream. Mix well, then add the gruyere.
  • imageCut the salmon into small pieces and finely chop the chives. (I used chives from our garden which we previously chopped and frozen.)



  • Add both the salmon and chives to the mixture and mix gently by hand.


  • Spoon a small amount into each mould, trying to ensure the amounts in each are roughly equal.


  • Put into the oven for around 45 minutes, or until golden brown on top.

image(Note: You can use olive oil, but the sunflower oil makes them lighter and less oily.)

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