Crab muffins

Excellent small finger food with aperitifs. Canned crab is readily available, usually near canned tuna.

INGREDIENTS FOR 18 MINI MUFFINS

125 g plain yoghurt

70 g maize oil

70 g milk

2 eggs

210 g '00' flour

1 tin crab meat in brine

1/2 teaspoon ground chilli

2 teaspoons poppy seeds

1 sachet baking powder for savoury cakes

A bunch of chives

Salt

I combine yoghurt, milk and seed oil in a bowl.

I add eggs and a pinch of salt.

I sift flour and baking powder.

I stir into the liquids.

I drain crab of its preserving liquid and add.

I add chilli and poppy seeds.

I add snipped chives.

I line a mini muffin tin with paper cases and divide the mixture using two tea.spoons.

I bake at 170°C for about 15/20 minutes., then remove from moulds and cool slightly on a rack.

Delicious warm or cold with yoghurt sauce. Decorate with softened goat's cheese or Philadelphia mixed with chives, piped on top.