Salmon Muffins
Yield
7 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
canned salmon
flaked |
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
dill weed
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ¾ | cup |
cracker meal
|
* |
| 2 | each |
egg whites
|
*
|
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
canned salmon
flaked |
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 7.5 | ml |
dill weed
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 177 | ml |
cracker meal
|
* |
| 2 | each |
egg whites
|
*
|
| 118 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Mix all ingredients well.
Shape into patties and place on a greased baking sheet or portion into greased muffin cups.
Bake at 400℉ (200℃) for about 20 min.
