Low-carb vegetable tuna muffins

Ingredients for 2 servings:

• 1 can tuna, in its own juice
• 1 egg(s)
• 200 g yogurt
• 200 g herb cream cheese
• 1 tsp creamed horseradish
• 1 bunch of dill
• ½ bell pepper(s)
• ½ zucchini
• 50 g cheese, grated, e.g. Cheddar
• 1 onion(s)
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the zucchini, scoop out the contents with a teaspoon, and cut into very small cubes. Cut the bell pepper into very small cubes. Mix together the egg, crumbled and well-drained tuna, chopped dill, grated cheese, diced onion, bell pepper, and zucchini. Season with salt, pepper, and paprika. Grease muffin cups (I’ve also tried paper baking cups, but the paper gets soggy) and fill with the tuna mixture. Bake the muffins at 180°C for about 30 minutes. Make a dip from yogurt, cream cheese, and horseradish cream, and season with salt and pepper. Serve with a small salad. Without salad, the dish has about 16g of carbohydrates per serving.