Dough
1 cup all-purpose flour
1 cup grated Parmesan cheese
1/2 cup milk
1/2 cup chopped fresh herbs
2 teaspoons active dry yeast
1 teaspoon finely chopped onion
1 teaspoon your preferred herb of choice, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 teaspoon black pepper
Filling
1 teaspoon chopped fresh dill
8 ounces cream cheese
4 ounces smoked salmon, thinly sliced
Accessories
5 cm muffin tin liners, greased with oil
Dough
1 cup all-purpose flour
1 cup grated Parmesan cheese
1/2 cup milk
1/2 cup chopped fresh herbs
2 teaspoons active dry yeast
1 teaspoon finely chopped onion
1 teaspoon your preferred herb of choice, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 teaspoon black pepper
Filling
1 teaspoon chopped fresh dill
8 ounces cream cheese
4 ounces smoked salmon, thinly sliced
Accessories
5 cm muffin tin liners, greased with oil
Dough
1
In a bowl, combine all ingredients except the egg and milk
Mix well
In another bowl, beat the egg and milk
2
Combine the two mixtures, stirring gently
Sprinkle flour of wheat on the prepared muffin tin liners and fill them with the mixture, in spoonfuls
3
Preheat the oven to medium temperature
Bake for 10 minutes or until the centers of the muffins are set and dry
Filling
1
Cut the mini-muffins in half, like small sandwiches
2
Fill them with cream cheese, salmon flakes, and a little piece of fresh dill.
