Salmon and Dill Pancake Muffins
Enjoy these muffins warm from the oven or make a batch and freeze for a quick breakfast-to-go on busy mornings. Canola oil helps produce a moist and tender crumb.
INGREDIENTES
- 1 1/2 cups whole wheat flour 375 mL
- 2 Tbsp granulated sugar 30 mL
- 1 1/2 tsp baking powder 8 mL
- 1/8 tsp salt 0.5 mL
- 2 eggs
- 1 1/2 cups 1% milk 375 mL
- 1/4 cup canola oil 60 mL
- 1 cup coarsely grated zucchini or carrots 250 mL
- 1 cup chopped cooked salmon 250 mL
- 1/4 cup finely chopped fresh dill 60 mL
INSTRUCCIONES
- 1. Preheat oven to 350 ⁰F (180 ⁰C). Line muffin tin with muffin liners.
- 2. In large bowl, combine flour, sugar, baking powder and salt.
- 3. In separate bowl, beat eggs. Stir in milk, oil, zucchini, salmon and dill. Add wet ingredients to flour mixture and stir well.
- 4. Scoop about 1/4 cup (60 mL) of batter into each muffin cup. Bake for 18-20 minutes or until slightly golden and toothpick inserted comes out clean. Serve warm. Or cool, wrap in packs and freeze for use later on.
- Tip: If you like this portable pancake, experiment with other protein, fruit or vegetable additions such as turkey sausage and blueberries.
RINDE
12 muffins
TAMAÑO DE LA PORCIÓN
1 muffin
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 170 |
| Grasa total | 9 g |
| Grasa saturada | 1.5 g |
| Colesterol | 45 mg |
| Carbohidratos | 15 g |
| Fibra | 2 g |
| Azúcares | 4 g |
| Proteína | 8 g |
| Sodio | 190 mg |
| Potasio | 121 mg |
