Smoked salmon muffins

Excellent with aperitifs or as a starter, and very soft. Mine are medium-sized, but smaller ones make finger food with a shorter baking time.
INGREDIENTS FOR 12 MUFFINS
300 g '00' flour
100 ml maize oil
150 g yoghurt
200 g smoked salmon
1 medium leek
1 sachet baking powder for savoury cakes
50 g Camembert or feta
4 eggs
Salt, pepper
GARNISH
Philadelphia cream cheese
Chives

I slice the leek into rounds, wash well and dry.

I dice the cheese and cut the salmon into small pieces.

I crack the eggs into a bowl.

I whisk and add the yoghurt.

The oil.

Salt and pepper.

In a bowl, I sift the baking powder and mix with the flour.

I mix the leek into the flour.

Then the cheese cubes.

And the salmon.

I mix well.

I add the egg mixture.

I combine quickly; the more you work muffins, the more rubbery they become.

I divide between oiled, floured aluminium moulds or muffin cases.

I bake in a preheated oven at 180°C for 25/30 minutes.

Let cool a little before removing from the moulds.

I worked some Philadelphia with a spatula, put in a piping bag and piped a small swirl centrally. Alternatively, add a Camembert slice. I added two chive stems. Smaller muffins yield about 20.
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