Curried Salmon Muffins

    30 minutes

    If you like savoury muffins this is a unique muffin that uses green curry paste and coconut milk in the batter and is topped with a sweet chilli peanut topping.


    2 people made this

    Serves: 12 

    • Topping
    • 1/4 cup unsalted peanuts, chopped
    • 1 tablespoon sweet chilli sauce
    • 1 teaspoon grated lemon zest
    • 1 clove garlic, crushed
    • 1 teaspoon grated ginger
    • Muffins
    • 90g butter
    • 2 teaspoons green curry paste
    • 1 (210g) tin salmon, drained
    • 2 1/2 cups self raising flour
    • 1/4 cup diced coriander
    • 2 teaspoons great lime zest
    • 1 cup coconut milk
    • 2 eggs, lightly whisked

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Topping: In a bowl combine well the peanuts, sweet chilli sauce, lime, garlic and ginger. Put aside until needed.
    2. Muffins: Preheat oven to 180 degrees C. Grease a 12 hole muffin tray.
    3. Melt the butter in a saucepan then add the curry paste stirring until fragrant, then stir in the salmon.
    4. Sift the flour into a bowl then stir in the coriander, lemon and salmon mixture. Stir and then stir in the coconut milk, milk and eggs.
    5. Spoon the mixture into the prepared muffin tray then sprinkle with the topping. Bake in the preheated oven for 20 minutes or until cooked through.

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