1 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (9 ounce) can tuna or salmon, drained
1/2 cup plain nonfat Greek yogurt
1/2 cup chopped green onion
1/4 cup chopped celery
1 tablespoon chopped garlic
1 egg, or 1/4 c egg substitute
3/4 cup skim milk
1/3 cup vegetable oil
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.