Gluten Free Cornmeal Muffins with Cream Cheese & Smoked Salmon
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- Ingredients
- 1 cup gluten-free self-rising flour
- ½ cup Polenta
- ¼ tsp salt
- ¼ tsp sugar
- 2 Tbsps parsley
- 1 cup milk
- 2 Tbsps olive oil
- 1 egg (beaten)
- To garnish
- ½ cup cream cheese
- 1 Tbsp double cream (48% fat)
- hot sauce (Tabasco)
- 48 small strips Smoked salmon
- 48 cooked, thin Asparagus
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
2.
Combine the flour, polenta, salt and sugar in a mixing bowl.
3.
Whisk together the parsley, milk, oil and egg. Pour into the dry ingredients and mix until just combined.
4.
Spoon into the paper cases and bake for 15-20 minutes until risen and golden brown
5.
To garnish: whisk together the cream cheese, cream and Tabasco sauce.
6.
Spoon into a piping bag and pipe a whirl on top of each cake.
7.
Garnish with smoked salmon and asparagus. Grind a little pepper over the tops.
