Salmon And Corn Muffins

8 ingredients
4 steps

Ingredients

  • 2 cups self-rising flour, sifted
  • 1 can (15 oz) red salmon, drained and flaked
  • 1 can (10 oz) corn kernels, drained
  • 1/2 cup grated Cheddar cheese
  • 4 None green onions, finely chopped
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 None eggs, lightly beaten

Directions

  1. 1
    Preheat the oven to 400°F. Spray a 12-cup muffin pan lightly with no stick cooking spray
  2. 2
    Combine flour, salmon, corn kernels, cheese and onions in a large bowl. Combine buttermilk, oil and eggs in a medium bowl. Season to taste.
  3. 3
    Make a well in the center of the dry ingredients. Add buttermilk mixture, mixing lightly until just combined. Spoon mixture evenly into prepared muffin pan.
  4. 4
    Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; completely on wire rack.

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