Rich Tuna Rice Muffins are a fabulous formula I got from my Mom. She makes these when I was a kid all the time during loaned, however they truly are an incredible supper whenever!
I will concede that as a youngster I looked with disdain upon pretty much anything fish. I ate them on the grounds that in our home we didn't have a decision other than having supper or starving. Be that as it may, I can't state I appreciated them hugely.
I was needing to share some Easy Rice Recipes utilizing storeroom staples and recalled these Tuna Muffins that my Mom adores to such an extent. I made them feeling that I would simply send them to her home when I was done, however in the wake of attempting them again as a grown-up I had a significant difference in heart.
These Buttery Tuna Rice Muffins are flipping phenomenal! The appetizing blend of flavoring salt, cheddar and fish bested with the parsley lemon sauce is exceptional.
- TUNA MUFFINS
- 2 c. cooked rice
- 1 c. shredded cheddar cheese
- 1 can (6.5oz) tuna, drained
- 1 Tbsp. onion flakes
- 1 Tbsp. parsley flakes
- 1 tsp. seasoning salt
- 2 eggs, beaten
- 2 Tbsp. milk
- 3/4 c. sliced olives, OPTIONAL
- LEMON BUTTER SAUCE
- 2 Tbsp. butter, melted
- 2 tsp. lemon juice
- 1/4 tsp. seasoning salt
- 1/8 tsp. parsley flakes
INSTRUCTIONS
- Preheat oven to 375°.
- In a medium bowl, combine all of the tuna muffin ingredients, mixing until well combined.
- Divide the mixture evenly between 6 greased muffin cups. Bake at 375° for 16-18 minutes until lightly golden brown on the top. Finish them under the broiler for a couple minutes if you want a crispier top.
- Meanwhile, in a small bowl, combine all of the Lemon Butter Sauce ingredients.
- Top the cooked tuna muffins with lemon butter sauce and enjoy!
Read more our recipe Spiced Mushroom Cookies #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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