Jumbo Cream Cheese and Ricotta ‘Muffins’ topped with Salmon, Sour Cream and Dill
- Category: Banting / Paleo / Low Carb; Bread, Rolls and Muffins; Breakfast; Cheese & Dairy; Dish Type; easy; Fish & Seafood; Light meals; Lunch; Main Ingredient; Mains; Meals and Courses; Special Diets
Description
A yummy breakfast alternative and also perfect for lunchboxes.
Ingredients
1 Tbsp (15 ml) butter
250 g mushrooms, chopped
2 tsp (10 ml) crushed garlic
2 Tbsp (30 ml) chives, finely chopped
230 g plain cream cheese, at room temperature
4 eggs
¼ C (60 ml) cream
120 g ricotta cheese
1 Tbsp (15 ml) wholegrain mustard
1 ½ tsp (7.5 ml) baking powder
To serve
½ C (125 ml) sour cream
1 avocado, diced
120 g smoked salmon or trout ribbons
¼ C (60 ml) fresh dill
Instructions
Preheat the oven to 180 °C.
Line a jumbo muffin tray with 6 jumbo muffin papers.
Melt the butter in a heavy-based pan and add the mushrooms and garlic. Fry over a medium heat for 4 – 5 minutes until tender. Season lightly and stir in the chives.
Place the cream cheese, eggs and cream in a food processor and blend until smooth. Stir in the ricotta, mustard, baking powder and then the mushroom mixture.
Bake for 20 minutes and then serve with topped with a dollop of sour cream, some diced avocado, salmon ribbons and fresh dill.
TIP: For a meaty alternative, replace the fish with sliced biltong or grilled bacon.
