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Buttery tuna rice muffins fresh out of the oven, perfect for snack time.
Clara Whitley

Buttery Tuna Rice Muffins

These Buttery Tuna Rice Muffins combine creamy tuna and fluffy rice for a delicious and filling handheld snack that's perfect for any time of day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (preferably leftover)
  • 1 can tuna, drained (about 5 ounces)
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs
  • ½ cup grated cheese (cheddar or your favorite)
  • ¼ cup chopped green onions (or chives)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line it with paper cups.
  2. In a large mixing bowl, combine the cooked rice and drained tuna, breaking the tuna apart with a fork until it’s fully combined.
  3. Pour in the melted butter and crack in the eggs. Whisk them together until fully incorporated.
  4. Fold in the grated cheese, green onions, garlic powder, salt, and black pepper until the mixture is sticky but holds its shape.
  5. Spoon the mixture into your prepared muffin tin, filling each cup about three-quarters full.
  6. Bake in the oven for 20-25 minutes until golden brown on top and firm to the touch.
  7. Let them cool in the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 18gProtein: 9gFat: 8gSaturated Fat: 4gSodium: 250mgFiber: 1gSugar: 1g

Notes

Feel free to substitute the tuna with shredded chicken or chickpeas. Use dairy-free cheese for a vegan option. These muffins can be frozen and stored in the fridge for 3-4 days.

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