Toaster Oven: Baked Salmon Muffins

I will attempt to describe how I made these muffins but during the process, I veered a bit from the ingredients and did not make notes.


Toaster Oven: Baked Salmon Muffins
(Adapted from: https://efnep.ifas.ufl.edu/media/efnepifasufledu/pdfs/recipes/Salmon-patties-English-UF.pdf)


Preparations:

Pre-heat Toaster Oven, set on Bake at 350 degrees.
Using a paper towel or a reusable clean cloth, wipe muffin tin slots with olive oil.


Ingredients:

3 -140g (4.94 oz) Cans of salmon, drained
1 TBspn Lime juice
2 Eggs
1/4 Cup Celery, diced
1 TBspn Bell pepper, diced
1 TBspn Onion powder+
1 Cup Bread cubes, fresh*
1 TBspns Olive oil
1 TBspns Flour
S/P to taste
Topping: 2 Tspns of canned salsa
Garnish: Lime slices


Process:

Add salmon into a large bowl.
Add lime juice. Stir.
Crack eggs into salmon mixture.
Stir well.
Add celery and bell peppers.
Stir well.
Add onion powder. Stir well.
Add bread cubes.
Stir thoroughly. Mix cubes into mixture.
Add Olive oil. Stir well.
Add flour, salt and pepper. Stir well.
Add more bread cubes, if mixture is too moist.
Add water, if mixture is too thick.
Need mixture to be slightly thick and stiff to shape into muffins.

+Note: I added a dab of LO pickled onions from a carryout order.

Using tablespoon, scoop up mixture and fill tin slots with mixture.
Add extra mixture to each until you have an even amount of mixture in each slot.
Press the mixture lightly with the back of spoon to shape mixture evenly in the slot.
Top each slot of mixture with 2 Tspns of salsa.

Bake 45-55 minutes at 350 degrees.
Remove when done, place muffin tray on cooling rack.

Salmon muffins should be easy to lift out with a spoon onto a plate or into a refrigerator container with a lid.

*Can use commercial bread crumbs, or crushed crackers.