• Author
    • Joyce Hoffman

      Preheat oven set at 350
      Yield: 18 – 24 salmon cupcakes, depending on how much mixture
      3 cans of wild caught salmon
      2 medium zucchini
      2 cups of carrots
      1 cup of celery
      2 tbs onion flakes
      1 tbs basil
      1/2 tbs garlic powder
      Olive oil spray
      Cupcake holder
      2 cupcake trays with space for 12 cupcakes in each
      In a large bowl, de-skin the salmon. Put the salmon in the processor along with the zucchini, carrots, celery, and seasonings. Replace the mixture in the large bowl. Add oats slowly, 1/2 cup at a time, until the mixture is able to hold its shape. Spray the olive oil and place one cupcake in each of the 18-24 sections. Bake for 35 minutes until the top is crisp.

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