Salmon Muffins Print

by Andrea Holwegner | May 19, 2014

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:

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 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.

Per Serving:

Calories 118
Carbohydrates 8.9 g
Protein 8.1 g
Fat 5.6 g
Dietary Fiber 1.6 g

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Salmon Muffins Print

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