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Cheesy Tuna Rice Muffins

 
623

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

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
30 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.

 

* not incl. in nutrient facts

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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?

 

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