Salmon Muffins
Try these scrumptious salmon muffins - enjoy!
Ingredients
- 1 400g can of salmon (drained and shredded)
- 2 free range eggs
- 1 cup of low fat smooth ricotta
- 1/2 red capsicum, chopped
- 1/2 green capsicum, chopped
- 3 spring onions, chopped
- 1/2 cup unprocessed bran
- 1 teaspoon baking soda
- 50g low fat tasty cheese, grated
- dill
- salt and pepper to taste
Method
- Preheat oven to 200°C.
- Mix eggs and ricotta in a bowl until combined. Add salmon, capsicum, onion and cheese, and mix well.
- Add dry ingredients and mix well, adding water if needed. Add a good sprinkling of dry dill, or a tablespoon of fresh dill.
- Add salt and pepper to taste.
- Place mixture into 12 cups of a lightly greased muffin tray. Bake in oven for 20-30 minutes or until cooked. Can be served hot or cold, plain or with a little mayonnaise.
Serves
12 medium muffins per batch.
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