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Jamie says: "Make-ahead muffins that can be frozen, then baked and served with smoked salmon, soured cream and a root veg slaw on the day." See method
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Preheat the oven to gas 4, 180°C, fan 160˚C. Line a muffin tin with 12 cases.
Whisk together the eggs, 200g of the soured cream and 4 tbsp olive oil in a large mixing bowl. Add the flour, 2 tbsp oats and a small pinch of sea salt, and mix until combined. Divide the mixture between the cases (approximately 1 heaped tbsp in each), sprinkle over the remaining oats, then freeze for up to 1 month, or bake for 20-25 mins or until risen and golden. (You’ll need to add on another 10 mins if baking from frozen.) Transfer to a wire rack to cool.
Meanwhile, to make the slaw, scrub, trim and coarsely grate the carrot and beetroot into a large bowl. Add ½ tbsp olive oil, grate in the zest of 1 lemon and squeeze over the juice of 2 lemons. Mix together and season.
Serve the muffins slightly warm with a slice of salmon, a dollop of soured cream, the root veg slaw and a wedge of lemon. Add an extra flavour hit with a little picked dill or parsley, if you like.
Alternative toppings: You could try grated beetroot with apple, mixed with soft herbs, natural yogurt and red wine vinegar. Another great option is going for the classic combo of smoked salmon and a generous helping of cream cheese.
Freezing and defrosting guidelines
Freeze raw dough only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Jamie Oliver recipes
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