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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Andrea Holwegner

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

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Salmon Muffins Print

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