Lately, I’ve been musing about how to feed those I love this summer as they wander off to various adventures at land and sea. I want treats that are not only delicious, butÂ also nutrition-packed and portable. Somebody shared a recipe the other day, and my first thought was: that would be delicious with smoked salmon. So, I went and created my own versionÂ ofÂ savory, eggy muffins with an Alaskatarian twist. Frankly, my brood are all off on adventures right now and I have the kitchen to myself for days, so I’ll probably freeze the ones I didn’t gobble up for dinner.
This is a flourless recipe, but you wouldn’t notice that if I hadn’t told you. The muffins areÂ made with almond meal and flax meal–you could easily use a cup of whole wheat flour instead of the nut and seed meals if that sounded yummier or just easier to you.
Salmon & Cheese Egg Muffins
Preheat the oven to 350F.
1/2 c. almond flour
1/2 c. flax meal
2 t. baking powder
1/2 t. salt
1/2 t. dried dill weed
several grinds of cracked pepper.
Whisk the dry ingredients together in a large bowl.
1 T. olive oil
1/2 c. manchego cheese, shredded
4 oz. soft goat cheese (chÃ¨vre) crumbled in 1/2 inch chunks (you can substitute cream cheese)
1 jar of smoked red salmon
Whisk together the eggs and oil in a separate bowl. Stir the egg mixture into the dry ingredients until combined. Gently stir in the salmon, cheese, and goat cheese, so the cheeses and salmon stay in large chunks. Pour the batter into a greased muffin tin. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes before removing the muffins from the tin.
Serve hot or at room temperature. To store, cool completely and wrap tightly before freezing muffins individually.
Makes about 10 muffins.