Smoked Salmon Muffins with Cream Cheese Topping

I really like smoked salmon and look for ways to use it in all kinds of recipes.    Give me an excuse to add it to any recipe and I am there.  When thinking about making a breakfast muffin, what would be more logical than cream cheese and lox.

This month, Naomi from Straight Into Bed, Cake-free and Dried, the originator of the group, “Go ahead Honey, It’s Gluten Free” hosted and came up with the brilliant theme of breakfast.  It is brilliant because I love breakfast.  I could have made eggs, French toast, waffles, pancakes of what I did make, muffins.  These are not just muffins, not with all the goodies inside and the cream cheese topping, no, indeed.  These are truly a delight to eat.

Smoked Salmon Muffins with Cream Cheese Topping

2 3/4 gluten-free flour mix

1 1/2 teaspoon baking powder

2 scallions, chopped

1/4 teaspoon salt

1/4 cup cornmeal

2 teaspoons baking soda

2 teaspoons of guar or xanthan gum.

2 large eggs

1 cup Rice Milk

2 large eggs

1/2 cup cut-up lox

1/4 cup olive oil

1 tablespoons honey

1 teaspoon lemon juice

Topping – 1/3 cup cream cheese.  Add spices to taste.

Method:

Preheat oven to 375 degrees.                                                                                                                                                                                                                                                                                 

In a large bowl, combine flour, cornmeal, baking powder, salt and baking soda.  Mix with a whisk.

In a separate bowl, combine the milk, scallions . beaten eggs, oil, honey and scallions.

Mix with whisk until well-blended.

Mix the flour mixture well and then add the smoked salmon.  Mix gently.            

Bake for 22 minutes,

While these muffins are baking, microwave the cream cheese for a few seconds so it spreads easily.

Two minutes before the muffins are completed, remove from oven. 

Using cookie scoop, make a ball to place on each muffin.  I spread it like an icing after it baked for two minutes to soften.

These were really good but I think after the muffin bakes, it should be removed from the oven and split in half, horizontally.  Then, spread cream cheese mix.  I thought the muffin was slightly dry and the cheese would have moistened more of it than spreading it on top.

I would add some spices to the batter to give it a little more oomph.

Try this and I think you will be a happy camper.

Check this out – 11th Heaven’s Homemaker Haven and Tasty Tuesdays and Make it From Scratch and Foodie Friday which is a gracious blog.

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