Salmon Muffins

1. Preheat the oven to 180°C (356°F). Line the muffin tin with paper liners.
2. Cut 100g / 3.53oz wild salmon into 1 cm pieces. Grind 50g / 1.76oz sunflower seeds in a food processor. In a large bowl, mix 250g / 8.82oz spelt flour, 2 tsp cream of tartar baking powder, and the ground sunflower seeds.
3. In another bowl, whisk 2 eggs with 160ml / 5.41fl oz mineral water and 50ml / 1.69fl oz rapeseed oil. Wash, dry, and finely chop 1/4 bunch fresh dill.
4. Combine the wet ingredients, dill, and salmon with the dry mixture. Divide the batter among 10 muffin cups and bake in the middle of the oven for 22 minutes until golden brown. Let the muffins cool on a wire rack.