Muffins with ricotta and salmon roe

• By Claire Borg

An egg, 130g of flour, 5g of baking-powder, 2g of fine salt, black pepper, 100ml of milk, 35g of butter (melted), a pinch of dill seeds, two tablespoonfuls of chopped spring onions, muffin-tray or paper cups, a piping-bag.

For the filling: 200g of fresh ricotta, black pepper, 50g of salmon roe, a spring onion (trimmed and finely sliced).

Sift together the flour and baking-powder and mix this with all the other ingredients except the spring onion, dill and butter, until all is combined. Add the butter, salt and a sprinkle of pepper. Preheat the oven to gas mark 4/180C. Put the mixture in a piping-bag and fill the muffin-tray or cups. Bake them for around 20 minutes.

To make the filling: cut the tops off the muffins. Beat the ricotta with a whisk until it is smooth, adding pepper. Put it into a piping-bag. Pipe ricotta onto each muffin, then garnish with salmon roe and thin slices of spring onions.