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English Breakfast Muffins with potted shrimp

  • Timer Prep 110 min
    Cook 10 min
  • Chart 366.0 cal/
  • Chef hat Medium


Warm the milk. Cook and peel the brown shrimp. Finely chop the dill.


  1. 1 To make the muffins, rub the butter into the mix to resemble breadcrumbs.
  2. 2 Add the nutmeg, egg and milk and mix to form a soft, sticky dough and knead for 10 minutes by hand on a lightly oiled surface, or for 5 minutes in a mixer with the dough hook attachment.
  3. 3 Cover the bowl with clingfilm and leave for 1 hour.
  4. 4 On a floured surface, roll out the dough to 1cm thickness.
  5. 5 Cut out muffins using a 7.5cm cutter and place on a lightly floured baking tray and dust the muffins with flour.
  6. 6 Cover with a clean tea towel and leave to prove for about 45 minutes, or until doubled in size.
  7. 7 Preheat a non-stick frying pan the lowest heat.
  8. 8 Gently transfer the muffins onto a dry pan and cook for 5-6 minutes on each side or until golden brown and sound hollow when tapped underneath.
  9. 9 To make the potted shrimp, melt the butter gently in a non-stick saucepan.
  10. 10 Add the mace, cayenne pepper, white pepper and some grated nutmeg, along with the lemon juice and stir to combine.
  11. 11 Split and toast the muffins under the grill, until golden.
  12. 12 Toss the shrimp in the spiced butter with the chopped dill and stir to coat them and season with salt and pepper to taste.
  13. 13 Spoon the shrimps onto the hot muffins, top with a sprig of dill and serve with lemon wedges.
  • Average per serving
  • Calories 366.0kCal
  • Fat26.1g
  • Saturated15.9g
  • Salt0.49g
  • Carbohydrates18.2
  • Sugar3.2g
  • Protein14.5g
  • Fibre1.0g