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Salmon Muffin
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30 minutes
6 servings
Adjust servings
Yields 12 muffins
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
self rising flour
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
smoked salmon
mediterranean
vegan
(?)
Not vegan due to:
smoked salmon
butter
egg (large)
vegetarian
(?)
Not vegetarian due to:
smoked salmon
pescetarian
paleo
(?)
Not paleo due to:
self rising flour
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 62.0% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 18.2% of RDA
• Calories: 45.2% of RDA
• Carbs: 11.4% of RDA
• Fat (total lipid): 17.4% of RDA
• Fiber: 4.0% of RDA
• Fructose: 0.0% of RDA
• Protein: 17.1% of RDA
• Sodium: 62.0% of RDA
• Sugar: 0.5% of RDA
• Vitamin A (IU): 14.1% of RDA
• Vitamin B6: 12.7% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 12.5% of RDA
• Magnesium: 5.2% of RDA
• Manganese: 0.0% of RDA
• Niacin: 42.9% of RDA
• Potassium: 3.7% of RDA
• Zinc: 3.3% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
31.3
g
Calories
904
 
Fiber
1.13
g
Iron
2.36
mg
Protein
19.2
g
Sodium
837
mg
Sugars
0.160
g
Fat (total lipid)
10.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1/2
lbs
+
-
 
cut into small pieces.
 
2
cups
+
-
 
 
1/3
cups
+
-
 
melted.
 
1
whole
+
-
 
lightly beaten.
 
1
cup
+
-
 
can use any choice of milk.
 
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PREPARATION
1.
Preheat oven to 375F.
Lightly grease each muffin slot with olive oil.
2.
Sift the self rising flour into a bowl.
3.
In a separate bowl, mix the egg, milk, and melted butter together. Stir well and then add to the flour.
4.
Use a large spoon to stir gently until almost combined. Fold in salmon.
5.
Spoon into muffin slots until three quarters filled.
6.
Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
7.
Remove from oven and let cool for 5 minutes before serving.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 904
Protein 19.2 g
Carbohydrates 31.3 g
Iron 2.36 mg
Fiber 1.13 g
Calcium 182 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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