I have to apologize for accidentally posting just the early picture for this. Sometimes when I work on my phone, I forget that it automatically posts if I don’t specifically set it up as a draft.
I saw the post for za’atar and cheese cupcakes on Taste of Emarat and had to create my own muffin-like version using cream cheese.
Once I tasted one, I realized it cried out for smoked salmon (lox) – what a treat for breakfast!
Za’atar and Cream Cheese Muffins with Lox Breakfast Sandwiches
inspired by Taste of Emarat za’atar and cheese cupcakes
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/3 cup canola oil
1 egg, beaten (from Farmer Kim)
1 cup warm water
4 oz cream cheese, cut into small cubes
about 1 Tbsp za’atar
8 oz smoked salmon (lox)
In a small bowl mix the oil, egg and water. I a large bowl, mix the flour, baking powder, salt, and sugar. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until combined, but still lumpy. Let rest for 20 minutes.
Heat the oven to 350F.
Line a muffin tray with paper or silicon liners. Spoon 1/4 cup of batter into each cup.
Divide the cream cheese cube among the cups and press into the batter a little.
Sprinkle za’atar on the top of each muffin.
Bake until golden, about 30 minutes. Eat hot or cool on a wire rack.
To make the sandwiches, slice the muffins horizontally. If they have been cooled, you can toast the halves to give them a crisper texture. Place a slice of lox on each bottom half and replace the top. Enjoy!!
Makes 10-12 muffins.