2 cans salmon
1 c. milk
2 c. soft bread crumbs
2 eggs, beaten
salt
pepper
minced onion
parsley
Worcestershire sauce

Remove skin and partially drain salmon. Combine all ingredients and mix well. Spoon into greased muffin pans, using 1/4 c. mixture in each muffin cup.

Bake at 350°F until golden brown.