International recipe: tuna muffins
White self-rising flour
1 Tbsp, fresh, chopped
Low fat cheddar or colby cheese
3 oz, or 1/3 cup, shredded
1 large egg(s)
Fat free skim milk
Water-packed tuna fish, drained
- Preheat oven to 350ºF. Coat a 12-hole muffin tin with cooking spray.
- Sift flour into a bowl; stir in zest, chives, pepper and cheese. Combine oil, egg, skim milk and tuna in another bowl; add to flour mixture and stir until just combined.
- Spoon mixture into prepared muffin tins. Bake until set, about 20 to 25 minutes. Remove from tins immediately and serve hot, or place on a wire rack to cool. Yields 1 muffin per serving.