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)

Directions

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.