Cheesy Tuna Rice Muffins
624
Tuna and olives match beautifully in this cheesy baked savory muffin that's served with a tangy butter sauce.
Ingredients
| 2 | cups |
rice
cooked |
|
| 1 | cup |
cheddar cheese
shredded |
|
| 6 ½ | ounces |
tuna fish
white, in water, drained |
|
| ¾ | cup |
black olives
sliced |
* |
| 1 | tablespoon |
onion flakes
dried |
|
| 1 | tablespoon |
parsley leaves
dried |
|
| ⅛ | teaspoon |
black pepper
|
* |
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
milk
|
|
| 1 | x |
nonstick cooking spray
|
* |
| Tangy butter sauce | |||
| ¼ | cup |
butter
melted |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
parsley leaves
dried |
* |
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.
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Nutrition Facts
Serving Size 73g (2.6 oz)Amount per Serving
Calories 21534% of calories 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?
