Hot smoked Salmon, Courgette and Kikkoman Soy Sauce Muffins

Ingredients

• 1 medium courgette, around 175g, grated
• 1tbsp Kikkoman Soy Sauce
• 1tsp freshly grated root ginger
• 120g hot smoked salmon, flaked
• 250g self-raising flour
• ½ tsp ground white pepper
• 50g butter, melted and cooled
• 175g natural yogurt
• 1 medium egg

For the spread:

• 75g cream cheese
• 1tbsp sweet chilli sauce
• 1tbsp Kikkoman Soy Sauce

Method

1. Preheat the oven to 200°C (180°C fan oven) gas 6. Put the grated courgette, Kikkoman Soy Sauce, ginger, salmon, flour and pepper in a bowl. Toss to mix, then make a well in the centre.

2. In a separate bowl, beat together the cooled butter, yogurt and egg. Pour in the yogurt mixture into the well. Roughly mix together – there should still be some floury patches, which is fine.

3. Spoon into a six-hole muffin tin – silicone moulds are best as there's no need to line them. Bake for 25-30min or until a skewer pushed into the middle comes out clean.

4. Remove from the tin and cool on a wire rack until just warm. Beat the cream cheese, sweet chilli sauce and Kikkoman Soy Sauce in a small bowl. Serve with the muffins.