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Old 03-04-2011, 03:56 PM   #1
EveH
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Linda Sue's Tuna muffins are so good!!!!

I just made them for Supper and we really liked them a lot. I did add a little more seasoning and used a 3 cheese mixture.
I cooked up some onions and mushrooms in bacon grease until they were brown and added some Heavy cream to make a sauce. I think they would taste just fine the original way too. Just felt like a cream sauce.
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Old 03-05-2011, 10:35 AM   #2
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I've heard rave reviews from everyone whose ever made them. I printed off the recipe once, but haven't made them yet. Maybe I need to try those.
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Old 03-05-2011, 11:32 AM   #3
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Your right these are so good. I also make them with salmon, or ham and cheese, or chicken Yum.
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Old 03-05-2011, 02:00 PM   #4
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Esther, that is a great idea. I'll bet the ham is good. I also have a can of Mackerel in my pantry because DH likes fish cakes. I think I could use this exact same recipe and use Mackerel and use pork skins crushed to roll the patties in and fry up a good fish cake.
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Old 03-05-2011, 02:12 PM   #5
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Wow Eve what a great idea.


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Old 03-05-2011, 07:23 PM   #6
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Yes, yes, they are.
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Old 03-05-2011, 07:41 PM   #7
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We really like these, too. I use the canned red salmon.
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Old 03-06-2011, 09:22 AM   #8
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Ok, you have my attention, now where is the recipe? I'm drooling! (missed breakfast today and am regretting it)
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Old 03-06-2011, 09:48 AM   #9
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The counts will be a little off now that tuna comes in 5-ounce cans instead of 6 ounces. I don't have time to adjust all of my recipes right now.



TUNA OR SALMON MUFFINS
2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

I serve these with Tartar Sauce or Chipotle Mayo. They are also really good topped with sautéed peppers, onions and mushrooms, then a bit of the Chipotle Mayo. Click the photo to see a close-up.

Here's a slightly larger recipe:

TUNA OR SALMON MUFFINS
Three 6 ounce cans tuna or salmon, well-drained
3 eggs
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

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
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Old 03-07-2011, 08:39 AM   #10
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Quote:
Originally Posted by LindaSue View Post
The counts will be a little off now that tuna comes in 5-ounce cans instead of 6 ounces. I don't have time to adjust all of my recipes right now.



TUNA OR SALMON MUFFINS
2 6-ounce cans tuna or salmon, drained well
2 eggs
1/4 cup celery, chopped fine, 1 ounce
2 tablespoons onion, chopped fine, 1/2 ounce
1/4 cup green pepper, minced, 1 ounce
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning

Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.

Makes 6 servings
Can be frozen

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

I serve these with Tartar Sauce or Chipotle Mayo. They are also really good topped with sautéed peppers, onions and mushrooms, then a bit of the Chipotle Mayo. Click the photo to see a close-up.

Here's a slightly larger recipe:

TUNA OR SALMON MUFFINS
Three 6 ounce cans tuna or salmon, well-drained
3 eggs
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

Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Thank you! You always have the best recipes, don't know how you do it and make it look easy!
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Old 03-07-2011, 10:05 AM   #11
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I made the salmon ones 2x over the weekend and we really like them. DD (newly 4 years old) said she "could eat this til Chrisfus" (meaning she'd be happy to eat them til Christmas rolls around again )
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Old 03-07-2011, 10:35 AM   #12
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going to try this right now! sounds awesome.
I think I'll use 1/2 chia and mayo to sub cheese trying to cut dairy.
no old bay, but I think dill would be good!
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Old 03-07-2011, 11:12 AM   #13
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Quote:
Originally Posted by brittone2 View Post
I made the salmon ones 2x over the weekend and we really like them. DD (newly 4 years old) said she "could eat this til Chrisfus" (meaning she'd be happy to eat them til Christmas rolls around again )
Our granddaughter, 6, really liked these, too.
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Old 03-07-2011, 11:40 AM   #14
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darlingnikki, if you make the chia sub for cheese, please let me know what you think. I am also trying to reduce cheese.
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Old 03-07-2011, 12:10 PM   #15
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I just ate two they are amazing! I used 1/2 chia gel 1/2 mayo.
The dill wasn't powerfull enough so I also added garlic cilantro lemon juice and a thai chili...whizzed it up in my food processor and it was super fast!
I love this flavor combo maybe next time same seasonings 1/3 chia 1/3 mayo 1/3 coconut cream?? yum...

this will be a regular in my house, thanx Linda Sue!
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Old 03-09-2011, 03:50 PM   #16
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I had absolutely NOTHING to eat for lunch today (but eggs and I eat them all the time) and then I remember this recipe so I made these for the first time. I wasn't sure if these went in the cupcake sized muffin tins or the 6-hole jumbo muffin tin so I used the smaller ones and got 8 muffins.

These are excellent and I can't wait to make them more often.
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Old 03-09-2011, 07:44 PM   #17
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Quote:
Originally Posted by Linny View Post
I had absolutely NOTHING to eat for lunch today (but eggs and I eat them all the time) and then I remember this recipe so I made these for the first time. I wasn't sure if these went in the cupcake sized muffin tins or the 6-hole jumbo muffin tin so I used the smaller ones and got 8 muffins.

These are excellent and I can't wait to make them more often.
I always get 8 of these, too.
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Old 03-10-2011, 04:22 AM   #18
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Thanks Shirl
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Old 03-10-2011, 04:25 AM   #19
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I haven't made these or desiree's salmon muffins in ages! They are really good
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Old 03-10-2011, 04:45 AM   #20
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Dottie, are the salmon recipes posted here or in the Recipe Room?
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Old 03-10-2011, 05:25 AM   #21
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Desiree’s Salmon Muffins

1 can salmon, drained and shredded (I also pick out most bones and skin)
2 eggs
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 or 3 green onions, finely chopped
1/2 cup shredded cheddar

Mix everything together. This is salty enough for us; you might want to add more. Pam-spray a muffin tin and plop a muffin's worth of salmon into each cup. This makes about six bigger muffins. Bake at 325 until egg sets—about 20 or 25 mins. They aren't greasy when made like this and can be eaten hot or cold. I like them with extra mayo.
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Old 03-10-2011, 07:00 AM   #22
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Quote:
Originally Posted by shirlc View Post
I always get 8 of these, too.
I usually make the 12 muffin recipe when I make these now but I guess I must have just piled the ingredients into six muffin cups back when I made the original recipe so that I wouldn't have to use a second muffin tin. They won't overflow or anything so don't be afraid to fill them up.
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Old 03-10-2011, 07:19 AM   #23
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Quote:
Originally Posted by LindaSue View Post
I usually make the 12 muffin recipe when I make these now but I guess I must have just piled the ingredients into six muffin cups back when I made the original recipe so that I wouldn't have to use a second muffin tin. They won't overflow or anything so don't be afraid to fill them up.
Thanks, I'll have to try that. I'm sure you're right...they won't spill over!
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Old 03-10-2011, 08:46 AM   #24
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WHen I made ours I put them into a silicone jumbo muffin pan but only filled 1/3-1/2 way. They turned out in somewhat of a patty/crab cake shape which I thought worked great.
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Old 03-10-2011, 11:23 AM   #25
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A Linda Sue sighting! I joined this forum mostly so I could just send a private message to Linda to thank her for all her recipes. Then I registered, and I saw that I can't PM.

Linda- Thank you for your recipes. I have posted so many pictures of your delicious recipes in the Atkins Induction Food Porn #2 thread.

EveH, you made these muffins one day before I did!

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Old 03-10-2011, 11:30 AM   #26
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Dottie, thank you!!
Cindy, those look amazing!!!
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Old 03-10-2011, 02:13 PM   #27
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Hi, Cindy. I have my PM's disabled but I also think you might have to make a certain number of posts here before you can send private messages. I disabled PM's because I got tired of composing long replies to people only to find that their In Box was full so I couldn't send the message I just spent a long time writing. You can always contact me by email.
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Old 03-10-2011, 04:06 PM   #28
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Old 03-12-2011, 02:08 PM   #29
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Thank you LindaSue! I did make them for lunch today then forbade anyone from snarking them all!

I did play with the recipe though. I only could find the garlic and herb Old Bay so I used it then I also added some Carbquick and HWC to make it a bit more "muffiny" It came out good. These will be quick and easy to toss in my lunch box for work.
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Old 07-27-2012, 12:59 PM   #30
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Yummy!

Found this forum a few days ago and officially joined today. I made this recipe today too and it was so yummy. My celery, onions, and green peppers stayed tender-crisp, and my muffin stayed together but was still melt-y (if that makes sense, lol). I added a very light sprinkling of red pepper flakes for a little kick.
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