These delicious salmon muffins are substantial and very filling. They are excellent as a main course or a healthy snack.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 salmon muffins
- Olive oil spray
- 4 large eggs
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan
- 2 (7.5 oz cans) wild-caught salmon, very well-drained and flaked with a fork
Preheat oven to 350 degrees F. Spray six 1/3-cup ramekins with olive oil spray.
In a medium bowl, whisk together the eggs, onion powder, dry mustard, paprika, and black pepper. With a spatula, mix in the Parmesan and salmon.
Spoon the mixture into the ramekins, filling them to the top. Bake 30 minutes, until golden brown, puffed and set.
Cool the salmon muffins 5 minutes in ramekins on a cooling rack, then transfer to cooling rack to cool 10 more minutes before serving.
Serving: 1salmon muffin | Calories: 207kcal | Carbohydrates: 0.5g | Protein: 22g | Fat: 13g | Sodium: 486mg