Angie's Recipes . Taste Of Home: Keto Tuna Mushroom Muffins

Friday, August 09, 2024

Keto Tuna Mushroom Muffins

A small, delicious finger-friendly snack that will fill you up as they're rich in healthy fats and a whole lot of protein. Perfect for breakfast on the go, to take to the office or for a picnic. If you’re looking for a quick and easy dinner, you can serve them with a salad of your choice. It’s also such a versatile recipe, you can mix and match with vegetables you already have in the fridge or want to use up, and swap in any cheese you like (Gouda, Havarti, Gruyère, or Muenster cheese).

3x 80 g Canned tuna in its own juice (168 g drained weight)
50 g Vintage Cheddar, grated
Butter or olive oil for the muffin pan
250 g Mushrooms, finely chopped (or zucchini, bell pepper & celery)
1 Medium red onion, peeled and diced
10 g Dill, chopped
1 Jalapeño pepper, deseeded and finely chopped
2 Large eggs
1 tbsp Greek yoghurt (or sour cream)
Salt and pepper
1/2 tsp Paprika powder

Preheat the oven to 200C/400F. Drain the tuna in a colander. Roughly grate the Gouda. Grease a 6-cup muffin tin with butter.
Clean the mushrooms and cut into very small cubes. Peel and dice the onion. Cut the jalapeño in half lengthwise and remove the seeds. Finely chop them too. Rinse the dill in cold water, shake dry, and finely chop the leaves.
Break up the well-drained tuna with a fork and mix thoroughly with grated Cheddar, mushrooms, onion, dill, jalapeño, eggs and Greek yoghurt. Season with salt, pepper and paprika powder.
Divide the tuna mixture into the prepared muffin cups. Sprinkle the top with some extra grated Cheddar if desired. Bake the muffins in the center of the hot oven for about 30-35 minutes. Remove from oven and let cool slightly. Enjoy warm or cold with a salad of your choice.