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Cheesy Tuna Rice Muffins

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Tuna and olives match beautifully in this cheesy baked savory muffin that's served with a tangy butter sauce.

Yield

12
servings

Prep

15
min

Cook

15
min

Ready

40
min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 cups rice
cooked
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1 cup cheddar cheese
shredded
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6 ½ ounces tuna fish
white, in water, drained
¾ cup black olives
sliced
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1 tablespoon onion flakes
dried
1 tablespoon parsley leaves
dried
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teaspoon black pepper
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2 large eggs
beaten
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2 tablespoons milk
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1 x nonstick cooking spray
*
Tangy butter sauce
¼ cup butter
melted
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1 tablespoon lemon juice
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½ teaspoon seasoned salt
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½ teaspoon parsley leaves
dried
*Camera

Ingredients

Amount Measure Ingredient Features
473 ml rice
cooked
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237 ml cheddar cheese
shredded
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187.9 ml/g tuna fish
white, in water, drained
177 ml black olives
sliced
* Camera
15 ml onion flakes
dried
15 ml parsley leaves
dried
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0.6 ml black pepper
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2 large eggs
beaten
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30 ml milk
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1 x nonstick cooking spray
*
Tangy butter sauce
59 ml butter
melted
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15 ml lemon juice
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2.5 ml seasoned salt
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2.5 ml parsley leaves
dried
* Camera

Directions

Preheat oven to 375℉ (190℃).

Combine rice, cheese, tuna, olives, onion, parsley and black pepper. No need for salt as the olives, cheese and tuna contain enough sodium.

Stir in eggs and milk, mixing thoroughly.

Spray muffin tin with cooking spray.

Divide the rice mixture evenly among the cups.

Bake at 375℉ (190℃). for 15 minutes or until lightly browned.

Meanwhile, combine the sauce ingredients.

Loosen muffins with a spatula and serve with sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 21534% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 204mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 2%
Sugars g
Protein 19g
Vitamin A 6% Vitamin C 2%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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