3 cups all-purpose flour
1 tbsp baking powder
3/4 tps salt
4 oz. Connemara Smokehouse smoked salmon, roughly chopped
4 oz. Gorgonzola cheese, crumbled (about 1 cup)
3 tbsp finely chopped chives
1 1/4 cups 2% milk
3/4 cup sour cream
3 tbsp unsalted butter, melted and cooled
Preheat oven to 230°C . Coat a muffin tin with cooking spray.
In a large bowl, whisk together flour, baking powder and salt. Add chopped smoked salmon, crumbled Gorgonzola cheese and chives, and stir to combine.
In a medium bowl, whisk together milk, sour cream, egg and melted butter until the mixture is smooth. Fold milk mixture into the flour mixture until combined. The batter will be very thick.
Using a 1/3-cup measuring cup coated in cooking spray, divide the batter between the 12 muffin cups.
Bake until the muffin tops are just starting to brown and a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes.
Let the muffins cool in the pan, about 5 minutes, and then remove from pan and let cool for 5 additional minutes before serving.