Smoked Salmon Mini Muffins

• flour↗1 cup

  (whole wheat for me)

• polenta↗1⁄2 cup

  (or cornmeal)

• baking powder↗1 teaspoon
• salt↗1⁄4 - 1⁄2 teaspoon

  (depending on the saltiness of your salmon)

• sugar↗1⁄4 teaspoon
• dill weed2 teaspoons

  (optional, but I like it)

• capers↗2 tablespoons

  drained and chopped

• parsley↗2 tablespoons

  chopped

• milk↗1 cup
• olive oil↗2 tablespoons
• egg↗1

  beaten

• smoked salmon↗1⁄2 cup

  finely chopped

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Mix flour, polenta, salt, sugar, and baking powder. Add dillweed if using.

3. 3

   Mix capers, parsley, skimmed milk, olive oil, and egg.

4. 4

   Gently combine mixtures. Don't overmix.

5. 5

   Fold in smoked salmon. GENTLY.

6. 6

   Spoon mixture into the mini muffin pans, and bake for 20 minutes or until golden brown and well risen. Allow to cool.

7. 7

   Serve with sour cream.

8. 8

   You can make cute appetizers by dolloping a little sour cream on top of each muffin and garnishing with bits of additional smoked salmon and/or fresh parsley sprigs.