My husband and kids love tuna melts, but they are impossible to pack in their lunch boxes for work and school because they get all soggy and lose their toasty texture.
My solution: I created these healthy, whole grain TUNA MELT MUFFINS! These taste great, they don’t get soggy, and my kids actually ate them–they’re so picky, that these muffins must be good! 
I pack them in my husband’s lunch cooler, and he can microwave them until they are melty, but the muffin base stays nice and crisp!
Here’s the recipe:
WHOLE GRAIN TUNA MELT MUFFINS
2 cups whole wheat or seven-grain flour
2 tsp baking powder
1/2 tsp salt
2 tablespoons sugar
1 beaten egg
1 cup cold milk (or water)
1/4 cup canola oil
Mix ingredients by hand until just combined (will still be lumpy). Fill 12 muffin cups 2/3 full with batter.
TUNA FILLING:
1 can tuna, drained
4 ounces Neufchatel cheese*
Combine tuna and cheese; place a spoon full of tuna mix into center of each muffin cup before baking.
Bake muffins at 400 degrees for 15 minutes. Top with shredded cheese, then bake another five minutes until done. Store in refrigerator if not eaten within the hour.
They taste great with a slice of pickle or tomato on top!
*Can also use cream cheese, but do NOT use mayo, because it will liquefy during baking.
