Cheesy Tuna Rice Muffins
Tuna and olives match beautifully in this cheesy baked savory muffin that's served with a tangy butter sauce.
Yield
12 servingsPrep
15 minCook
15 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooked |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 187.9 | ml/g |
tuna fish
white, in water, drained |
|
| 177 | ml |
black olives
sliced |
*
|
| 15 | ml |
onion flakes
dried |
|
| 15 | ml |
parsley leaves
dried |
|
| 0.6 | ml |
black pepper
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
milk
|
|
| 1 | x |
nonstick cooking spray
|
* |
| Tangy butter sauce | |||
| 59 | ml |
butter
melted |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
seasoned salt
|
|
| 2.5 | ml |
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.
