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
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Topping: In a bowl combine well the peanuts, sweet chilli sauce, lime, garlic and ginger. Put aside until needed.
- Muffins: Preheat oven to 180 degrees C. Grease a 12 hole muffin tray.
- Melt the butter in a saucepan then add the curry paste stirring until fragrant, then stir in the salmon.
- 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.
- 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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