Ingredients: (Cheesy Tuna Rice Muffins)
2 cups cooked rice
1 cup shredded cheddar cheese
7 1/2 cans tuna, drained
3/4 cup black olives, sliced into thirds
1 tablespoon dried onion flakes
1 teaspoon parsley flakes
1 teaspoon seasoning salt
2 eggs, beaten
2 tablespoons milk
[For tangy butter sauce]
1/4 cup melted butter or 1/4 cup melted margarine
1 tablespoon lemon juice
1/2 teaspoon seasoning salt
1/2 teaspoon parsley flakes
Instructions: (Cheesy Tuna Rice Muffins)
Preheat oven to 375 degrees F.
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 degrees F. for 15 minutes or until lightly browned.
Meanwhile, combine the sauce ingredients.
Loosen muffins with a spatula and serve with sauce.