Salmon Lunch Muffins
Whip up a batch of these savory and protein-packed Salmon Lunch Muffins for a convenient and nutritious meal that’s perfect for busy days! Made with canned salmon, fluffy eggs, and sharp cheddar cheese, these irresistible muffins are seasoned with fresh dill and green onions for a burst of flavor in every bite. The combination of baking powder and milk ensures a tender, airy texture, while the addition of wholesome all-purpose flour holds everything together. Ready in just 35 minutes, these easy-to-make muffins are ideal for meal prep, lunchboxes, or a quick snack on the go. Serve them warm with a side salad, or enjoy them as a portable alternative to traditional sandwiches. Plus, they’re freezer-friendly, making them a versatile option for any time of the week!
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Recipe Information
Ingredients
- 200 grams canned salmon (boneless, skinless)
- 3 large eggs
- 60 grams all-purpose flour
- 1 teaspoon baking powder
- 120 milliliters milk
- 50 grams grated cheddar cheese
- 2 stalks green onions (chopped)
- 1 tablespoon dill (fresh, chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
Instructions
Preheat the oven to 175°C (350°F) and lightly grease a 6-cup muffin tin with olive oil or line with muffin liners.
Drain the canned salmon and flake it into small pieces using a fork. Set aside.
In a large mixing bowl, whisk together the eggs, milk, and salt until well combined.
Add the flour and baking powder to the wet ingredients and stir until just incorporated. Avoid overmixing.
Fold in the flaked salmon, grated cheddar cheese, green onions, and dill. Stir gently to distribute the ingredients evenly.
Season the mixture with black pepper and stir once more to combine.
Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool further or serve warm.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.4 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 28.2 mcg | 141% | |
| Calcium | 984 mg | 76% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
