Salmon and cheese muffin, paleo

Ingredients

• 250 g Salmon, diced (part one)
• 50 g Parmesan, grated
• 2 tbsp Olive oil
• 1/2 bunch Spring onions, thinly sliced
• 4 pcs Egg
• 1 tbsp Dill weed, fresh, finely chopped
• 1 tsp Sweet red paprika powder

Method

1. Preheat oven to 180°C.
2. Silicon 6 hole muffin tray wipe with oil.
3. In a large mixing bowl, whisk together eggs, paprika powder, dill and parmesan.
4. Add the salmon and spring onion.
5. When well-combined, spoon the batter to muffin tin, to 2/3 full.
6. Bake for 25-30 minutes or until firm to touch and golden brown.
7. Leave to cool down a few minutes.
8. Serve when cooled to room temperature.