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  • #5044
    Joyce Hoffman
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    Preheat oven set at 350
    Yield: 18 – 24 salmon cupcakes, depending on how much mixture
    Ingredients:
    3 cans of wild caught salmon
    2 medium zucchini
    2 cups of carrots
    1 cup of celery
    Oats
    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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