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. Thank you to Richelle Tabelon, registered Dietitian at Health Stand Nutrition Consulting Inc., for this delicious recipe.
Makes 8 muffins
What you need:
How you prepare:
Grease a muffin tin (8 large) and preheat oven to 350F. Beat eggs, melted butter and lemon juice together in a large bowl. Stir in bread, salmon, green onion, and celery. Spoon mixture into muffin cups about 3/4 full. Bake in preheated oven for ~20minutes.
Carbohydrates 8.9 g
Protein 8.1 g
Fat 5.6 g
Dietary Fiber 1.6 g
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more