Salmon muffins

Salmon muffins

Directions: 15 minutes
Cook time: 25-30 minutes
Servings: 12 muffins
Allergens: Eggs, Fish, Milk, Wheat and triticale,
Plan ahead

Ingredients

  • 5 eggs
  • 60 ml (¼ cup) olive oil
  • 2 green onions, finely chopped
  • 2 cloves of garlic, chopped
  • 426 g (2 cans) wild Pacific salmon
  • 250 ml (1 cup) Gouda cheese, grated
  • 30 ml (2 tbsp.) dill, chopped
  • 250 ml (1 cup) all-purpose unbleached flour
  • 5 ml (1 tsp.) baking powder
  • 60 ml (¼ cup) milk
  • Salt and pepper

Directions

  1. Place the rack in the middle of the oven. Preheat oven to 180°C (350°F).
  2. Grease a muffin pan.
  3. In a bowl, whisk the eggs and olive oil. Add all the other ingredients and mix well.
  4. Spoon the mix into the muffin pan.
  5. Bake for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  6. Remove muffins from pan and allow to cool on a rack.

Tips

Muffins are freezable.

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