Salmon Muffins

Savoury, protein-packed muffins with salmon – perfect for  lunchboxes or snacks!

These delicious, speedy muffins work great as a midday snack or paired with a tossed salad for lunch. Try doubling the batch and freezing them for a healthy snack attack. Made with pantry staples like canned salmon and whole grain bread, these savoury muffins are protein-packed, freezer-friendly, and ready in a flash. Perfect for meal prep or when you need a satisfying, no-fuss option on the go.

Makes 8 muffins

What You Need

• 2 Large eggs
• 1 Tbsp butter, melted
• ½ Tbsp lemon juice
• 6 slices whole grain bread cut into cubes
• 1 – 125g can skinless boneless salmon
• 1 Green onion, sliced
• ¼ cup celery, chopped

How To Make the Salmon Muffins

1. Grease a muffin tin (8 large) and preheat oven to 350F.
2. Beat eggs, melted butter and lemon juice together in a large bowl. Stir in bread, salmon, green onion, and celery. 
3. Spoon mixture into muffin cups about 3/4 full.
4. Bake in preheated oven for ~20minutes.

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