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Ingredients

1 ½ cups all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder ½ teaspoon salt 1 (9 ounce) can tuna packed in water, drained ½ cup plain nonfat yogurt ½ cup chopped green onion ¼ cup chopped green olives 1 tablespoon chopped garlic 1 egg ¾ cup skim milk ⅓ cup vegetable oil

Nutrition Info

162.1 calories carbohydrate: 15.3 g cholesterol: 22.4 mg fat: 7.2 g fiber: 0.6 g protein: 8.8 g saturatedFat: 1.2 g servingSize: - sodium: 258.7 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin tins.
In a medium bowl, stir together flour, sugar, baking powder, and salt. Set aside.
Into a separate bowl, flake tuna, then stir in yogurt, green onion, olives, and garlic. Set aside.
In a small bowl, whisk together egg, milk, and oil.
Stir tuna mixture into flour mixture. Gently stir milk mixture into flour mixture. Spoon tuna salad into the wells of muffin tins.
Bake in a preheated oven for 20 to 25 minutes.

12 muffins

Tuna Salad on the go! Low fat and very flavorful.