Tuna Muffins with Olive Dressing
Atún Dolores
Delicious baked muffins made with egg, tuna, pumpkin, and potato. With a spicy touch of árbol chili, melted panela cheese, and cream cheese, served with an olive and dehydrated tomato dressing. Great for sharing with your family!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/4 cups sun-dried tomatoes
  • 1 cup mayonnaise
  • 2 cloves garlic
  • 1 tablespoon paprika
  • 1 tablespoon fresh cilantro, dry
  • 1 tablespoon rosemary
  • 1/2 cups green olives
  • 1 pinch salt
  • 1 pinch pepper
  • 4 cans Atún Dolores® yellowfin tuna in water
  • 1/2 cups pumpkin, grated
  • 1/2 cups potato, grated
  • 1/4 cups chives, finely chopped
  • 1/8 cups árbol chile, sliced
  • 1 cup panela cheese, cut into cubes
  • 1/2 cups cream cheese, cut into cubes
  • 1 pinch salt
  • 1 pinch pepper
  • 6 eggs
  • 1/4 cups flour
  • 1/4 cups cow's milk
Preparation
20 mins
30 mins
Low
  • Preheat the oven to 180° C.
  • For the dressing, blend all the ingredients. Set aside in a container.
  • For the filling, mix in a bowl the Atún Dolores® Yellowfin Tuna in Water, pumpkin, potato, green onion, árbol chili, panela cheese, and cream cheese, seasoning to your taste with salt and pepper. Set aside.
  • In a deep bowl, mix the egg, flour, and milk until you achieve a homogeneous mixture. Set aside.
  • In a cupcake mold, place 2 to 3 tablespoons of the filling, depending on the size of the mold, and fill to the edge with the egg mixture.
  • Bake for 20 minutes or until fluffy and cooked through. Remove from the oven and serve with a bit of dressing. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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