Salmon Lunch Muffins

Always looking for something different for lunch; untried.

• Ready In: 40 mins
• Yields: 6 muffins

Ingredients

• 1 (6 ounce) can  boneless skinless salmon, not drained
• 2  eggs
• 1⁄2 cup  chopped celery
• 1⁄2 cup  quick-cooking rolled oats
• 1⁄2 teaspoon baking powder
• 1⁄4 cup evaporated milk
• 2  teaspoons lemon juice
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
•  Tabasco sauce (to taste)

Directions

1. Preheat oven to 350°; lightly grease a 6-cup muffin tin.
2. Add all the ingredients (yes, the salmon with juice); puree until well blended.
3. Spoon batter into prepared muffin tin, dividing evenly.
4. Bake for 30 minutes or until golden; serve warm.