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salmon-and-dill-pancake-muffins

Salmon and Dill Pancake Muffins

Salmon and Dill Pancake Muffins are a quick breakfast-to-go on busy mornings.
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Course: Breakfast
Preparation: Bake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 mufins
Author: Patricia Chuey

Ingredients

  • 1 1/2 cups whole wheat flour
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2 eggs
  • 1 1/2 cups 1% milk
  • 1/4 cup canola oil
  • 1 cup coarsely grated zucchini or carrots
  • 1 cup chopped cooked salmon
  • 1/4 cup finely chopped fresh dill
Imperial - Metric

Instructions

  • Preheat oven to 350 ⁰F (180 ⁰C). Line muffin tin with muffin liners.
  • In large bowl, combine flour, sugar, baking powder and salt.
  • In separate bowl, beat eggs. Stir in milk, oil, zucchini, salmon and dill. Add wet ingredients to flour mixture and stir well.
  • 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.

Notes

Tip: If you like this portable pancake, experiment with other protein, fruit or vegetable additions such as turkey sausage and blueberries.
Nutrition Facts
Salmon and Dill Pancake Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
170
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
45
mg
15
%
Sodium
 
190
mg
8
%
Potassium
 
121
mg
3
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.