Spicy Muffins with Corn Salad

Ingredients (12 muffins)
250 g flour
2 tbsp olive oil 
100g grated Emmentel cheese
1 tsp baking powder 
180ml milk
2 tbsp finely chopped smoked salmon ( optional)
A bunch of corn salad (lamb's lettuce)
 2 shallots (finely chopped)
A piece of ginger (finely chopped)
1 red chilli (finely chopped)
Curry leaves (finely chopped)
1 tsp cumin seeds
Salt to taste
Preheat oven to 180°C.
In a bowl
beat eggs.
Sieve the flour and baking powder together and fold into the egg  mixture.
Add olive oil  & mix well.
Stir in salmon, ginger, shallots, chilli & nuts;
Then add chopped lettuce & curry leaves along with grated cheese.
Add cumin seeds & mix well.
Pour the batter into the greased 12 hole muffin tray.
Decorate with whole peanuts.
Bake for 20mn until risen & golden-brown.
Serve as a starter.

If corn salad is unavailable, use tender spinach leaves.