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CHEESY TUNA 'N RICE MUFFINS

2 c. cooked long grain rice
1 c. shredded Cheddar cheese
1 (6 1/2 oz.) can tuna,
drained
3/4 c. sliced black olives
(optional)
1 Tbsp. instant chopped onion
1 Tbsp. parsley flakes
1 tsp. seasoned salt
2 eggs, beaten
2 Tbsp. milk

Tangy Butter Sauce:
1/4 c. melted butter or
margarine
1 Tbsp. lemon juice
1/2 tsp. seasoned salt
1/2 tsp. parsley flakes

Combine rice, cheese, tuna, olives, onion, parsley and
seasoned salt. Stir in eggs and milk, mixing thoroughly.
Divide rice mixture evenly among 6 to 8 muffin cups. Bake at
375 degrees for 15 to 20 minutes (until lightly browned). Serve with
Tangy Butter Sauce. Makes 6 to 8 muffins.
Tangy Butter Sauce: Combine butter or margarine, lemon
juice, seasoned salt and parsley.

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