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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Always looking for something different for lunch; untried. Ingredients:
1 (6 ounce) can boneless skinless salmon, not drained |
2 eggs |
1/2 cup chopped celery |
1/2 cup quick-cooking rolled oats |
1/2 teaspoon baking powder |
1/4 cup evaporated milk |
2 teaspoons lemon juice |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
tabasco sauce (to taste) |
Directions:
1. Preheat oven to 350°; lightly grease a 6-cup muffin tin.
2. Add all the ingredients (yes, the salmon with juice); puree until well blended.
3. Spoon batter into prepared muffin tin, dividing evenly.
4. Bake for 30 minutes or until golden; serve warm.
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