Salmon and Dill Pancake Muffins
INGRÉDIENTS
- 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
PRÉPARATION
- 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.
RENDEMENT
12 muffins
PORTION
1 muffin
VALEUR NUTRITIVE
Per Serving
| Calories | 170 |
| Lipides | 9 g |
| Gras saturés | 1.5 g |
| Cholestérol | 45 mg |
| Glucides | 15 g |
| Fibres | 2 g |
| Sucres | 4 g |
| Protéines | 8 g |
| Sodium | 190 mg |
| Potassium | 121 mg |
