Ingredients

• For the muffins:
• 3 Eggs
• 2 Seven-ounce cans Chicken of the Sea Solid White Albacore in EZ-Open Cans
• 3 celery stalks, finely diced
• 1 medium onion, finely diced
• 1/3 cup + 1 tablespoon fresh parsley, finely chopped
• 1 cup frozen peas
• 1 cup shredded cheddar cheese (I used 50% reduced fat cheddar)
• 3 tablespoons Parmesan cheese
• 5 ounces fat free evaporated milk
• 1 tablespoon lemon juice
• 3 tablespoons Almond meal (or breadcrumbs if preferred)
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ pound elbow macaroni pasta (#35)
• Cooking spray
• For The Topping:
• 3 tablespoons Almond meal (or breadcrumbs if preferred)
• 3 tablespoons Parmesan