Salmon Dill Muffins

Makes 7 servings (1 muffin per serving)

Ingredients

  • 3 large celery stalks, chopped (1 1/2 cups) 
  • 1 cup, onion, chopped 
  • 2 Tbsp. olive oil 
  • 1 ½ cup soft bread crumbs 
  • 2 eggs, lightly beaten 
  • ¼ cup of 1% milk 
  • ⅛ tsp. salt 
  • ½ tsp. pepper 
  • 2 (170 g) cans salmon, drained 
  • ¼ cup fresh dill, chopped

Preparation

  1. In a small skillet, sauté celery and onion in olive oil until tender. 
  2. In a large bowl, combine breadcrumbs, eggs, milk, salt, pepper with celery mixture. 
  3. Crumble salmon into mixture and combine. 
  4. Stir in dill, then fill greased muffin tin with mixture. 
  5. Bake at 350°F for 25-30 minutes. 
  6. Serve and enjoy. 

*Meal prep tip: Make ahead of time and freeze for up to three months. Great to thaw and have for a quick lunch or snack.

 

Nutritional analysis per muffin: 165 calories, 9.1 g fat, 12.5 g protein, 8.2 g carbohydrate (7.2 g available carbohydrate), 1.0 g fibre, 363 mg sodium 

My Viva Servings: 0 grain, 2 protein, 1 vegetable, 0 fruit, 1 fat, 0 dairy