Here’s a simple recipe for smoked trout and cheddar cheese muffins. They’re sure to be a hit as a canapé, and also make a great lunchtime or afternoon snack. They’re a real family favourite in the making.
Makes 12 muffins
- 160g plain white flour
- 160g wholemeal flour
- 70g of watercress
- 1 level tbsp baking powder
- 100g extra mature Cheddar, grated
- 2 large eggs
- 180ml semi-skimmed milk
- 100g butter (melted)
- 100g RR. Spink Smoked Trout
- Cream cheese to serve
Pre-heat the oven to 180C.
Arrange 12 paper muffin cases in a muffin tin.
Remove any tough stems from the watercress and chop the leaves.
In a large bowl, mix both types of flour with the baking powder. Season with black pepper, then stir in the grated Cheddar cheese.
Lightly beat the eggs, milk and melted butter.
Stir into the flour mixture with the rocket and trout, but don’t overmix – the less you stir, the lighter the muffins will be.
Divide the mixture between the cases and bake for 25-30 minutes, until golden on the top. Cool the muffins on a wire rack for at least 15 minutes.
Split the muffins in half and serve with a generous spread of cream cheese.
“Who doesn’t love a freshly-baked treat? The smoked trout and Cheddar combine perfectly in this delightful savoury snack.” – Scott Fraser, RR. Spink & Sons Chef