Salmon Lunch Muffins

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

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.

boneless skinless salmon, eggs, celery, oats, baking powder, milk, lemon juice, salt, black pepper, tabasco sauce

Taken from www.food.com/recipe/salmon-lunch-muffins-174055 (may not work)