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Friday, December 14, 2012,2:19 AM by
Sruthilaya Subiksha.D

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DILL SEED MUFFINS

Makes :
12

Preparation Time :
35 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly grease a 6- hole non-stick muffin tray or line with paper cases.
  • Sift together the dry ingredients and the dill seeds. Whisk the butter, soured cream, horseradish and milk together in a large mixing bowl.
  • Stir the dry ingredients quickly into the whisked mixture, but don't blend smoothly.
  • Spoon the batter into the prepared tray or cases almost to the top.
  • Transfer to the oven and bake for about 20 minutes, or until the tops are well risen and springy to the touch.
  • Test one by inserting a cocktail stick into the centre to check it comes out clean.
  • Remove the muffins from the oven and allow to cool in the tray for 5 minutes, then transfer to a wire rack.
  • Serve with smoked salmon and cream cheese with a teaspoonful of horseradish stirred through it or try with smoked mackerel pate.

INGREDIENTS

  • 220 ml semi-skimmed milk
  • 350 grams plain flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • A pinch of salt
  • 2 teaspoon dill seeds
  • 75 grams butter, melted
  • 2 teaspoon Cooking oil, for greasing
  • 100 ml soured cream
  • 2 teaspoon creamed hot horseradish   

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