Sometime, I am not sure who wrote this recipe. I don't remember where I got it from. Use your judgment to follow the recipe. It was little vague recipe but in my culinary instinct, I understand how it work. I looked at 12 greased muffin cups VS 3 6 ounces cans tuna. I don't know if it is enough but second thought: I think it was kind of shallow muffin pans, not that six deep muffin cups pan.
Looked at how long it need to be baked, It is too long for kind of shallow muffin pans--well, I should try this recipe and see for myself. I had baked the salmon loaf, it was more than 30 minutes but the muffins???
I have several tuna, yea, and will try this recipe today this afternoon. And, I promise I will revise this recipe in short future after reaching the conclusion with fish muffins. Wish me good luck?
TUNA OR SALMON MUFFINS
Three 6 ounce cans tuna or salmon, well-drained
1 stalk celery, chopped fine
1/2 medium green pepper, chopped fine, 2 1/4 ounces
3 tablespoons onion, chopped fine, 2 ounces
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded
Mix all of the ingredients and spoon into 12 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.Makes 12 servings
Can be frozen