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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is where you might think I'm crazy, but if you like tuna, you'll like these...and you can add whatever you like in the muffins w/ your tuna. If you don't like the texture of whole wheat, you could sub all-purpose make it to you liking. Read more . Be brave! Ingredients:
1 1/2 cups whole-wheat flour |
2 teaspoons baking powder |
1 tsp baking soda |
1/2 teaspoon salt |
1 (9 ounce) can tuna packed in water, drained or (2 6 oz cans will work) |
1/2 cup plain nonfat yogurt |
1/2 cup chopped yellow onion |
1/4 cup chopped dill pickles (optional) |
2 tablespoon chopped garlic |
1 egg white |
3/4 cup skim milk |
1/3 cup unsweetened applesauce (or you could use veg oil) |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin tins.
2. In a medium bowl, stir together dry ingredients. Set aside.
3. Into a separate bowl, flake tuna; then stir in yogurt, green onion, pickles, and garlic. Set aside.
4. In a small bowl, whisk together egg, milk, and applesauce.
5. Stir tuna mixture into flour mixture. Gently stir milk mixture into flour mixture. Spoon tuna salad into the wells of muffin tins.
6. Bake in a preheated oven for 20 to 25 minutes.
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