Sig's anchovy buns (mermaid cakes)

Name: Sig's anchovy buns (mermaid cakes)
Cuisine: American
Ingredients: 40 gr unsalted butter, melted plus extra for the tin; 150 gr plain flour; 1 heaped teaspoon baking powder, sifted; pinch sea salt; pinch cayenne pepper; 2 medium eggs; 100 ml milk; 6 or 8 tinned anchovy fillets thinly sliced; 6 slim spring onions trimmed and sliced thinly; 1 tsp extra virgin olive oil

sigrun @cook_3841391

savoury cupcakes,yummy

sigrun @cook_3841391

savoury cupcakes,yummy

Saved

Ingredients

40gr unsalted butter, melted plus extra for the tin
150gr plain flour
1heaped teaspoon baking powder, sifted
pinchsea salt
pinchcayenne pepper
2 mediumeggs
100 mlmilk
6or 8 tinned anchovy fillets thinly sliced
6slim spring onions trimmed and sliced thinly
1 tspextra virgin olive oil

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Steps

1

sorry, only metric measurment avaliable
2

preheat oven to 210C/ 190Cfan/6-7 gas and liberally butter a 12 bun fairy or 18 mini bun cake tin. combine the flour,bakingpowder.a pinch of salt and cayenne pepper in a large bowl
3

whisk the egg and milk in another large bowl,then stir in the melted butter. pour this mixture to the dry ingredients and blend to a nice butter. fold in the anchovies and three quarters of the spring onions ,divide mixture between cake moulds, filling them halfway.
4

toss the reserved spring onions with the olive oil and scutter over the top of the buns. bake for about 15minutes or until golden brown and crisp
5

serve the buns warm or newly cooled. they can be rewarmed for about 5-10minutes at same temperature as above. these are good on their own but are very nice cut and filled with some sour cream , creme fraiche or mascarpone and the caviar .
6

makes 12 fairy cakes or 18 mini buns