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West Bothnia Muffins with Crème Fraîche and Salmon Roe

West Bothnia Muffins with Crème Fraîche and Salmon Roe
These savory gluten-free muffins anchor festive brunches with rustic charm. Baked with sharp aged cheddar and topped with cool crème fraîche vibrant salmon roe and fresh herbs they bridge everyday ease and special-occasion flair. The psyllium husk creates perfect texture while the roe adds oceanic pop. Ideal for lazy Sundays or unexpected guests these muffins deliver cozy luxury in every bite.
Ingredients
  • 2 1/4 cups (270g) gluten-free flour blend
  • 1 1/2 teaspoons (7g) baking powder
  • 1 teaspoon (2g) psyllium husk
  • 3 1/2 ounces (99g) aged cheddar cheese crumbled
  • 1/2 cup (120ml) rapeseed oil
  • 1 1/2 cups (360ml) buttermilk
  • 1 large egg (50g)
  • 1 cup (240ml) crème fraîche
  • 3 ounces (85g) salmon roe
  • 2 tablespoons fresh dill chopped
  • 1/4 cup (40g) red onion finely diced
Instructions

1. Preheat oven to 400°F (200°C)

2. Line 12-cup muffin tin with paper liners

3. Whisk psyllium husk and buttermilk in large bowl let stand 5 minutes

4. Add egg and mix well

5. In separate bowl combine gluten-free flour blend baking powder and crumbled aged cheddar cheese

6. Add rapeseed oil to flour mixture mixing until crumbly

7. Fold flour mixture into buttermilk mixture until just combined

8. Divide batter evenly among muffin cups

9. Bake 20 minutes or until toothpick inserted in center comes out clean

10. Cool muffins in pan 5 minutes then transfer to wire rack

11. Whip crème fraîche until soft peaks form

12. Dollop crème fraîche on each muffin

13. Top with salmon roe chopped fresh dill and diced red onion

Tools
  • muffin tin
  • mixing bowls
  • measuring cups
  • wooden spoon
  • electric mixer

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