Fish-Easy Salmon Muffins
- Number of Servings: 8
Ingredients
1/2 tbs Extra Virgin Olive Oil1 medium onion-finely chopped2 celery stalks-finely chopped1/4 cup fresh parsly-chopped2-15oz cans salmon, drained, or 3 cups cooked salmon3 large eggs1 tbs Dijon Mustard2.5 cups shredded wheat crumbs1 tsp black pepper
Preheat oven to 450 degrees.
Coat 16 muffin tins with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring. until softened, about 3 minutes. Stir in parsley; remove from heat.
Place salmon in a large bowl. flake apart with a fork; remove any bones and skim. Add eggs and mustard; mix well. Add the onion mixture, wheat crumbs and pepper; mix well. Scoop into muffin tins.
Bake salmon muffins until golden brown on top, 15 to 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user HDVIXEN.
Coat 16 muffin tins with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring. until softened, about 3 minutes. Stir in parsley; remove from heat.
Place salmon in a large bowl. flake apart with a fork; remove any bones and skim. Add eggs and mustard; mix well. Add the onion mixture, wheat crumbs and pepper; mix well. Scoop into muffin tins.
Bake salmon muffins until golden brown on top, 15 to 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user HDVIXEN.
Nutritional Info Amount Per Serving
- Calories: 284.2
- Total Fat: 9.9 g
- Cholesterol: 140.8 mg
- Sodium: 164.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 3.3 g
- Protein: 27.4 g
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