Thursday, August 26, 2010
Rice Variation in a Muffin!
As promised, here is another idea to use that oh so common rice grain. We found this recipe buried in an old cookbook. No idea who to give credit for the recipe but oh is is it a keeper!
The muffins didn't look too pleasant in the mixing process; they didn't look too good going into the muffin pans; they didn't look too appetizing when we dished them onto our plates. HOWEVER, wow did they have flavor and all the kids were wanting more! This is not a muffin that would fit the bill for dessert. It is more of an appetizer or a side dish to your meat. I think the next time we make it, I will put it in a pie pan and cut it into wedges to serve as our main dish. It is just that good...we want more!
Without further ado here you go:
Cheesy Tuna n' Rice Muffinlettes Makes 6 muffins.
2 cups cooked brown rice
1 cup shredded Cheddar Cheese
1 6 1/2 oz can tuna, drained and flaked
3/4 cup black olives, sliced
1 T instant chopped onions *
1 T parsley flakes
1 tsp. all season salt
2 eggs, beaten
2 T milk
Combine rice, cheese, tuna, olives, onion, parsley and all-season salt. Stir in eggs and milk, mixing thoroughly. Grease muffin pan. Divide rice mixture evenly among the cups. Bake 375F for 15 minutes or until lightly golden brown. Loosen with spatula. Serve with Tangy Butter Sauce**
* I think fresh chopped onions are best!
Tangy Butter Sauce
Combine 1/4 cup melted butter, 1 T lemon juice, 1/2 tsp season salt, 1/2 tsp. parsley flakes. Spoon over muffins
**This sauce is optional
We doubled the recipe and used the stainless steel muffin pan. (click here)