Salmon Muffins - 0.5g Carbs, 0g Fiber, 0g Sugar
Adapted from Linda's Low-Carb Menus and Recipes
http://healthyrecipesblogs.com/2015/01/21/salmon-muffins
Prep and Cool time: 20 min
Cook time: 30 min
Total time: 50 min
Recipe type: Entree, Low-Carb, Gluten-Free, Primal
Yield: 6 salmon muffins
Olive oil spray (make your own using a spray bottle)
4 large eggs
1/2 tsp onion powder
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp black pepper
1/2 cup grated Parmesan
2 (7.5 oz) cans wild-caught salmon, very well-drained and flaked with a fork
Preheat oven to 350 degrees F. Spray six 1/3-cup ramekins with olive oil spray.
In a medium bowl, whisk together the eggs, onion powder, dry mustard, paprika and black pepper. With a spatula, mix in the Parmesan and salmon.
Spoon the mixture into the ramekins, filling them to the top. Bake 30 minutes, until golden-brown, puffed and set.
Cool 5 minutes in ramekins on a cooling rack, then transfer to cooling rack to cool 10 more minutes before serving. Serve with homemade tartar sauce.
Yield: 6 salmon muffins
Serving Size: 1 muffin
Nutrition per Serving: 207 Calories, 13g Fat, 0.5g Carbs, 0g Fiber, 0g Sugar, 486mg Sodium, 22g Protein
Posted by: chefgloria1030@yahoo.com
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