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Egg and salmon muffins

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oil oil
(for greasing)
100 g g smoked salmon smoked salmon
8 eggs egg
150 ml ml whole milk whole milk
2 tsp tsp parsley parsley
(finely chopped)
salt salt
(to taste)
black pepper black pepper
(to taste)

Egg and salmon muffins

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30 min


Protein packed, try these egg and salmon muffins to help keep you fuller for longer.

1. Preheat the oven to 190˚C, grease a muffin tin with oil, placing baking parchment paper in the base of each. Portion out 100g of smoked salmon among the 6 muffin holes.

2. Beat 8 eggs and 150ml milk together with 2 tsp of finely chopped parsley, salt and black pepper to taste in a jug. Pour the egg mixture into the muffin tray until the moulds are ¾ full.

3. Bake in the oven for 15-20 minutes until golden.