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Smoked Salmon and Broccoli Muffins

Preparation Time
10 minutes

Cooking Time
20 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 1 tsp. Lucy Bee Coconut Oil, melted
  • 5 eggs, whisked
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1/2 small broccoli head, chopped
  • 50g smoked salmon
  • A handful of fresh dill


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Grease a cake tray with Lucy Bee.
  3. Whisk together the Lucy Bee Coconut Oil and eggs then season.
  4. Place a small piece of broccoli into each muffin case, followed by salmon and dill.
  5. Pour the egg mixture over and bake for 20 minutes.

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