Cheesy Tuna Rice Muffins

2 cups cooked rice -- * see note

1 cup Cheddar cheese -- shredded

6 1/2 ounces white tuna in water -- drained

3/4 cup black olives -- sliced

1 tablespoon onion flakes -- dried

1 tablespoon parsley -- dried

1 teaspoon seasoned salt

2 large eggs -- beaten

2 tablespoons milk

PAM cooking spray

Tangy Butter Sauce 1/4 cup butter -- melted

1 tablespoon lemon juice

1/2 teaspoon seasoned salt

1/2 teaspoon parsley -- dried

* note: I have always used left over cooked Rice a Roni. Pre-heat oven to 375 deg. F. Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Spray muffin tin with PAM. Divide the rice mixture evenly among the cups. Bake @ 375 for 15 minutes or until lightly browned. Meanwhile, combine the sauce ingredients. Loosen muffins with a spatula and serve with sauce.