Spinach and Salmon Muffins

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Muffin your day! Easy spinach and salmon muffins to do and to be eaten as a soup side or to be taken for an on-the-go snack for a hike…

Spinach and Salmon Muffins

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Servings: 4

Course: Main Course, Side Dish, Snack

Calories: 472

Ingredients Method

Ingredients

  

• 225 g Plain flour
• 150 g Salmon fillet
• 20 g Fresh Baby Spinach
• 2 Eggs
• 40 g Butter
• 100 g Grated cheese
• 10 g Baking powder
• Pepper
• Chives
• Parsley
• 20 cl Skimmed milk

Method

 

1. Choose baby spinach (or remove stems from bigger leaves);

   Wash under running water; dry a bit with a kitchen towel paper;
   
2. Coarsely cut the spinach leaves;
   
3. Cut the parsley and chives; add to the spinach;
   
4. In a large bowl, whisk the eggs and the milk; add melted butter and continue to whisk well;
   
5. In a large bowl, sift the flour and the baking powder;
   
6. Combine the mixtures;
   
7. Peel and remove fishbones from the salmon fillet;

   Dice the fillet into small salmon chunks;
   
8. Stir in and combine in the dough; add grated cheese and combine; lightly season with pepper;
   
9. Preheat the oven at 180°C;
10. Grease a muffin tin and fill to 2/3 height with the dough;
    
11. Bake for 20-25 minutes;
    
12. Tip: Give a lavish golden-color to the muffins by brushing them with an egg yolk and water mixture 5 minutes before the end of baking;
    
13. Unmold and cool down on a wire rack;

    Eat immediately or warm up a little bit the muffins before to eat; though, salmon muffins also can be enjoyed cold!

    Enjoy!
    

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