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Desiree’s Salmon Muffins
1 can salmon, drained and shredded (I also pick out most bones and skin)
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 or 3 green onions, finely chopped
1/2 cup shredded cheddar
Mix everything together. This is salty enough for us; you might want
to add more. Pam-spray a muffin tin and plop a muffin's worth of salmon
into each cup. This makes about six bigger muffins. Bake at 325 until egg
sets—about 20 or 25 mins. They aren't greasy when made like this and can
be eaten hot or cold. I like them with extra mayo.