Cheesy Tuna & Rice Muffinettes - cooking recipe

Ingredients

Muffinettes
2 cups cooked rice
1 cup shredded cheddar cheese
7 1/2 cans tuna, drained
3/4 cup black olives, sliced into thirds
1 tablespoon dried onion flakes
1 teaspoon parsley flakes
1 teaspoon seasoning salt
2 eggs, beaten
2 tablespoons milk
tangy butter sauce
1/4 cup melted butter or 1/4 cup melted margarine
1 tablespoon lemon juice
1/2 teaspoon seasoning salt
1/2 teaspoon parsley flakes

Preparation

In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk.
Stir in eggs and milk.
Spray six muffin cups with non-stick cooking spray.
Divide rice mixture evenly among cups.
Bake at 375 for fifteen minutes, or until lightly browned.
Loosen with spatula, and place on serving platter.
In a small mixing bowl combine all ingredients for tangy butter sauce.
Top muffinettes with sauce.