Polenta Muffins Filled with Salmon in Champagne and Pumpkin Pickles

Preparation info
  • For

    24

    mini muffins
    • Difficulty

      Complex

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 100 g (approx. 4 oz/ cup) self-raising flour

Method

Place the salmon in a bowl and cover with the champagne, sprinkle with salt and pepper. Cover with foil and place in the refrigerator until used.

Beat the muffin ingredients into a batter, lumps are allowed. Grease the muffin moulds with baking spray or oil and bake the polenta muffins in an oven preheated to 180°C (350°F/Gas 4) for 12 minutes until golden brown. Leave to cool. Cut the