Cheesy Tuna Rice Muffins

Ingredients

240 gr rice see note
110 gr cheddar cheese
180 ml tuna in water
100 gr black olives
7 gr onion flakes
2 gr parsley
3 gr seasoned salt
2 eggs
30 ml milk
1 pam cooking spray

Instructions

Tangy Butter Sauce quarter cup butter -melted 1 tablespoon lemon juice half teaspoon seasoned salt half teaspoon parsley -dried

* note: I have always used left over cooked Rice a Roni. Pre-heat oven to 375 deg. F. Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Spray muffin tin with PAM. Divide the rice mixture evenly among the cups. Bake @ 190ºC or 15 minutes or until lightly browned. Meanwhile, combine the sauce ingredients. Loosen muffins with a spatula and serve with sauce.