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Alaskan Salmon Muffins

These muffins were quick and easy to stir up. I only used one bowl and had them in the oven within a few minutes. After cooling them, I packaged 2 of them in 3 quart-sized bags. Tim took a bag of them to work the next day and warmed them in the microwave for about 45 seconds before eating.

KONICA MINOLTA DIGITAL CAMERA

Recipes

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2

3

4

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6

Servings

6

12

18

24

30

36

Makes: muffins

6

12

18

24

30

36

Ingredients
Boneless, skinless salmon; drained well

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Eggs

2

4

6

8

10

12

Finely chopped celery

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Finely chopped green pepper

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Finely chopped onion

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Shredded sharp cheddar cheese

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Salt and pepper to taste

 

Assembly Directions:
Mix all ingredients together. Spoon into 6 sprayed muffin cups. Bake at 350 degrees for 30 minutes. Let them stand 5-10 minutes. Serve warm or cool and freeze.

Freezing Directions:
Cool muffins 10-15 minutes in muffin cups. Remove and continue cooling. Put muffins in quart-sized freezer bags. Label, seal and freeze.

Serving Directions:
These can be reheated in the microwave on high for 45 seconds.

Comments:
*These are a great low-carb snack for all of you Atkins and South Beach dieters.
*Pack the muffin mixture into a 1/4 measuring cup for easy, even measuring.
*These taste great served with tartar sauce. Yum!
*Use either canned or fresh salmon. You can substitute tuna for salmon.
*Great source of omega-3.

Nutritional Info:
Per Serving: 142 Calories; 8g Fat (52.0% calories from fat); 16g Protein; 1g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 396mg Sodium.
Exchanges: 2 Lean Meat; 1/2 Fat.