Salmon filled Corn Muffins

Breakfast is served

I think there is something nice about fillings. Twinkies, cupcakes, doughnuts, hot pockets, tarts, egg rolls, all these foods have some form of wrapper with a filling inside. For the most part, its rare that a muffin gets a filling, and even more rare to see it filled with fish. I have made a chicken pot cornbread muffin before, but that was a mixed batter and not a filling, so I decided with this recipe that I wanted the salmon to be a surprise inside. Meet the breakfast Twinkie

The idea for this came from Instagram, I follow a page called The vulgar chef, and he posted a really crazy muffin; it was corned beef hash on the bottom an egg in the center and pancake batter on top, all inside one muffin cup. It looked really good, and I began to thinking about making an interesting breakfast muffin using some meat and cornbread. 

I have used the dreaded canned salmon before in a previous post to make a beyond delicious pizza, and figured that same salmon would be a great addition to the muffins. I prepared it like we always do, sautéed with onions tomatoes, peppers and spices. My go-to cornbread mix is by Betty, however if you have jiffy, or you make cornbread from scratch feel free to do that. 

The recipe is very quick and easy, will take you less than 15 minutes to prep and another 15-18 minutes in the oven

                

Makes 6 muffins

Ingredients(printable recipe)

 

1 pack Betty Crocker corn bread mix; Milk, 1 Egg melted Butter

Cooked-up salmon

1 small can red/pink salmon

1 tablespoon grape seed oil (any frying oil)

1 small Tomato

¼ cup chopped Onion

¼ cup chopped Sweet pepper

¼ teaspoon seasoning Salt

¼ teaspoon Black pepper

Optional: 1 tablespoon ketchup

Instructions

• Preheat oven to 400 degrees
• Chop up onions, tomatoes and peppers
• Place oil in a sauce pan and allow it to heat up
• Sauté vegies until the onions are translucent and the tomatoes have disintegrated
• Cut open your salmon tin and drain the juices into the cooked seasoning
• Optional: you can add a tablespoon of ketchup to the mix as well
• Once they have formed a gravy with the veggies add the salmon
• Break the salmon into smaller pieces with your spatula and remove the center bone
• Season with black pepper and seasoning salt
• Sauté the entire mixture until the juices have evaporated set aside to cool
• Prepare the cornbread mix by blending the mix, egg, butter and milk
• In a non-stick muffin tin, spoon in some cornbread mixture, followed by a tablespoon of salmon and then cover with more cornbread mixture
• Bake in the oven for 15 to 18 minutes

Greedy tips

• I only remove the center spine bone, the other bones are so thin and small they almost disappear
• I only use ketchup when my tomatoes are not as ripe as they could be, if you tomatoes a very juicy and ripe you may not need the ketchup
• If you like things spicy you can add some chopped hot peppers to the saute or cayenne pepper

Xoxo Greedygirl