Salmon Chowder with Pineapple Bran Muffins

1. Peel potatoes and dice into small cubes. Place in a saucepan with a lid.
2. Drain salmon and add to potatoes.
3. Dice onion and zucchini and add to potatoes.
4. Pour water over top and add pickle relish, Ranch salad dressing, lemon juice, pepper, basil and garlic salt. Heat to boiling then cover and reduce heat to low.
5. Preheat oven to 375 degrees.
6. Combine bran cereal, pineapple WITH JUICE, milk, egg, olive oil and sugar into a large mixing bowl. Mix well.
7. Spray muffin tins with non-stick cooking spray.
8. Dump flour onto bran mixture and sprinkle baking powder over the top. With a fork mix baking powder into flour and then mix flour into bran mixture. Beat well.
9. Use a 1/3 measuring cup to fill muffin tins.
10. Bake for 20 to 30 minutes or until golden brown.
11. When muffins go into the oven, uncover chowder and add milk. Increase heat to medium.
12. Continue cooking chowder uncovered, stirring often.
13. Serve with muffins.