These were actually very simple to make- not only ingredient-wise but throwing-together wise. It was quick except for the 30-minute baking part. And they pretty much turned out as yummy as they look, which is always good!
Serving size: 3 muffins
Recipe yield: 3 servings (9 muffins)
Ingredients:
2 cans drained tuna
3/4c diced green pepper
1/4c diced onion
1/4c diced carrots
1/4c chopped spinach (small pieces)
3/4c cheese
2 eggs
salt & pepper to taste (as well as any other spices you wanna throw in. I added garlic powder and used garlic sea salt instead of regular salt as usual)
*for the diced veggies, I bought shredded carrots and bagged spinach and used my pampered chef manual chopper to chop them smaller along with already diced onion/pepper to be sure all pieces were small enough*
Preparation:
1. Preheat Oven to 350.
2.Combine everything but the cheese into a bowl and mix well.
3. Use a muffin/cup cake pan and scoop mixture evenly into 9 cups.
4. Sprinkle cheese evenly over the muffin cups. To be precise, you can put the cheese into the blue container and spread evenly across 3 muffins to be sure you're sticking correctly to the plan- do this 3 times t accommodate for the 9 muffins.
5. Bake for about 30mins/until cheese is melted and crispy to your liking
6. Voila. Enjoy!
Hammer & chisel/21 day fix/fix extreme stats per serving (3 muffins):
1 Red, 1 Blue, 1/2 Green
Nutrition facts per serving:
| Cals: 240 Total Fat: 14 g | |
Saturated Fat: 6 g
| |
Monounsaturated Fat: 4 g
| |
Polyunsaturated Fat: 1 g
| |
Trans Fat: 0 g
| |
| Cholesterol: 182 mg | |
| Sodium: 478 mg | |
| Potassium: 335 mg | |
| Carbs: 6 g | |
| Dietary Fiber: 2 g | |
| Sugars: 0 g | |
| Protein: 25 g | |
| Vitamin A | 35 % |
| Vitamin C | 5 % |
| Calcium | 22 % |
| Iron | 9 % |
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