Smoked salmon muffins

Smoked salmon muffins

I love smoked salmon but some days I just want to pick at something while I’m reading or when the children are particularly lively.  These muffins are quick to make but packed full of flavour!

Ingredients for 1 serving

154g smoked salmon, cut into small chunks
46g spring onion, finely chopped
95g cherry tomatoes, cut into quarters
149g spinach
1/2 lemon, juice only
6g olive oil
3 whole eggs
3 egg whites
25g reduced fat sour cream
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to 190°C fan/400°F.
  • Line a muffin tray with muffin cases, take a larger baking sheet and put the muffin tray on top (to catch any spills) and set aside.
  • Take a large bowl add the whole eggs along with the egg whites and the reduced fat sour cream.
  • Whisk them together for a minute.
  • Wilt the spinach and set half aside.
  • Arrange the spinach, onion, tomato and smoked salmon into each of the muffin cases.
  • Carefully pour the egg mixture into each muffin case – this is easier to do when the muffin tray is on the oven tray.
  • Be careful not to overfill the muffin cases as the egg will expand during cooking, so my recommendation is to only fill 2/3rds.
  • Carefully push the muffin tray into the oven and bake for 20-25 minutes or until the egg has set.
  • While the eggs are cooking, dress the remaining spinach with the olive oil, lemon juice and salt & pepper to taste.
  • When the muffins are ready take them out of the oven to cool, but I bet you’ll try one piping hot!!

Notes

  • For those on 2018 BC plans, Smoked salmon is a swap for salmon fillet.  Simply increase your salmon fillet amount by 30% to determine the appropriate Smoked salmon amount.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!
  • Keep costs down by using smoked salmon trimmings, they’re a fraction of the cost of a packet of regular smoked salmon.
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Nella Foulds
Nella Foulds

9 Comments

  1. Val Allison
    6th March 2017 / 12:12 pm

    These look amazing, can they be batch cooked??

    • Nella 6th March 2017 / 12:57 pm

      Yes, absolutely, make double or triple and freeze what you don’t need.

  2. Christina
    17th March 2017 / 10:51 am

    HI, Can you make these the night before and re-heat in microwave?

    • Nella 17th March 2017 / 2:01 pm

      Yes and they are also lovely eaten cold

      • Christina
        17th March 2017 / 3:15 pm

        Brilliant, Thank you 🙂

  3. Nell
    18th March 2017 / 7:13 am

    Heya, is this a snack or a meal?

    • Nella 18th March 2017 / 8:24 am

      This is a meal and each recipe details what cycle it’s suitable for and if its carb or reduced carb. I don’t produce snacks as these are detailed in your plan.

  4. Clare
    23rd April 2017 / 6:03 am

    How many muffins does the above amount make?

    • Nella 23rd April 2017 / 3:58 pm

      It depends on your ingredient amounts and the size of muffin tray you’re using.

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