Tuna is always in my pantry, so I reached for some to make lunch today. These two-bite mini-muffins I created today, honestly……..my husband had trouble stopping at SIX of them! But he’s a big eater. I stopped at four. 🙂 These go together fast and only took 13 minutes to bake. I highly recommend slightly cooling before attempting to loosen them from even a non-stick pan, as baked egg tends to stick to whatever pan you use. I’ve not had good luck baking tuna items in silicone pans. Tuna likes browning. I used a 24 ct. metal pan to bake these. This recipe is not suitable until Phase 2 Atkins when you are nearing maintenance, due to the Einkorn Bake Mix. You can lower the carb count per muffin even more using a lower carb bake mix than mine, which has Einkorn Flour in it. But the count is already pretty darn low in my opinion. Those still in the initial 2-week Induction Phase of Atkins need to eliminate the bake mix entirely and increase the eggs to about 6. The muffins will naturally have a different, and somewhat eggier texture than mine here, but should taste about the same. These should freeze nicely for about a month. If you do the Induction version, adding 1-2 T. flax meal to that variation would add a little firmer structure to them.
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INGREDIENTS:
4 beaten eggs
3 small pouches (7.8 oz. total) water-pack tuna
1½ c. my Einkorn Bake Mix
3/4 tsp. my Seafood Spice Blend
¼ tsp. sea salt
1 lg. 4-0z. jar chopped pimiento, drained
1 lg. green onion, chopped fine
2 2/3 slices American Deluxe or Cheddar cheese, 2 cut into 9 squares, 1 cut into 6 squares
VARIATION: Add a few drops of Tobasco or a few shakes of cayenne pepper to the batter for a spicier muffin.
DIRECTIONS: Preheat oven to 350º. Beat the eggs in a medium bowl. Add all other ingredients but the cheese. Oil 24 slots of a mini-muffin pan. Using a 2 T. scoop, add one level scoop to each slot. They will be nearly full and there should be just enough batter for 24. Place 1 square of cheese atop each and push it down slightly into the batter. Pop into hot 350º oven. Bake for 13-15 minutes or until they puff up and the cheese just begins to brown on top. Remove and cool slightly. If you try to remove while too hot, they will tear up on you. Gently loosen with a knife tip or fork and enjoy. A modest serving would be 4 mini-muffins. A big eater will want 6 of these minis.
NUTRITIONAL INFO: Makes 24 muffins, each contains:
22 calories, 0.9 g fat, 0.35 g carbs, 0.08 g fiber, 0.27 g NET CARBS, 3.22 g protein, 74 mg sodium
Buttoni's Low-Carb Recipes 