Salmon filled corn muffins

Original post:http://greedygirlcooks.blogspot.com/2014/05/salmon-filled-corn-muffins.html

Makes 6 muffins

Ingredients

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