Ingredients

7 ounces (200 g) tuna, packed in water
6 tablespoons plain yogurt
apple, chopped
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon soy or tamari sauce
teaspoon mustard
4 tablespoons grated cheese
1 cup cooked brown rice
2 egg whites

Ingredients

3 ounces (75 g) cream cheese
cup peanut butter
2 tablespoons honey
1 egg
1 cup unbleached flour
cup sugar
1 teaspoon baking soda
teaspoon salt
2/3 cup milk
cup vegetable oil
teaspoon vanilla extract
24 miniature foil baking cups

Directions

  Preheat oven to 350F (180C). Grease 2 muffin pans. In a large bowl, combine all ingredients except egg whites. Blend well. In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into tuna mixture. Fill each muffin hole with tuna mixture until level with sides. Bake 45 minutes or until a toothpick comes out clean. Serve warm or cold. Yield: 12 servings.

Directions

  Preheat oven to 350F (180C). In a small bowl, combine the cream cheese, peanut butter, honey and beaten egg. Beat until smooth and set aside. 

In a medium bowl, mix together flour, sugar, baking soda and salt. Add milk, oil and vanilla extract. Beat until smooth and spoon batter into the baking cups (about 3/4 full). Top each with a teaspoon of the cream cheese mixture. Place cups on a cookie sheet and bake 20 to 25 minutes. Yield: 24 servings.