Seafood muffins
Do you fancy salted muffins for the aperitif? Let you be tempted by this marine flavour version elaborated by the blogger Florence “Un Flo de bonnes choses”. Crispy muffins prepared from some Escal’s seafood cocktail, to be enjoyed without restraint 🙂
Easy
Ingredients
For 10 muffins
1 egg
180g of flour
20g of maize starch
1 teaspoon of garlic powder
25g of chopped chives
150g of fresh fluid cream
50ml of milk
1 tablespoon of olive oil
50g of shredded parmesan
1 teaspoon of baking powder
Salt and pepper
Cooking Instructions:
The day before : place the seafood in an airtight bowl, close it and leave to thaw in the fridge.
The next day :
1. Preheat the oven to 180°C on natural convection mode. Remove the seafood from the fridge and drain them.
2. In a first bowl, whip together the cream, the milk, the egg, the chives and the olive oil. In another bowl, mix the flour, the shredded parmesan, the starch, the baking powder, the garlic powder, the salt and the pepper.
3. Pour the liquid mix in the dry mix and stir briefly. Add the seafood and stir again.
4. Pour in the muffins mould, and bake for 40 minutes (less if you have smaller mould, until 50minutes if you have generous mould). To check if they are cooked with the point of a knife in one of them, if the point is dry: it is ready!
