Tuna, Corn and Coriander Muffins
Tuna, Corn and Coriander Muffins
If you’ve got a picnic planned anytime soon then these easy and delightful savoury Tuna, Corn and Coriander Muffins filled with tuna, corn, zucchini and corn are an absolute treat. A quick and easy light dinner served with a salad and any leftovers are ideal for lunch boxes. Make a batch of these for the freezer. Just pull one out when you are short on time or want an on-the-go snack.Ingredients Needed to Make Tuna MuffinsTuna – I used water-packed tuna, drainedEggs – If your eggs are on the smaller side feel free to add a 4th.Milk – For moisture, full cream is best.Oil – Adds moisture to baked goods (any neutral oil, but not olive oil)Flour – The base of the recipe is self-raising flour.Baking Powder – Super important as it helps give the muffins an extra rise.Veggies – Onions, Zucchini and Corn. Feel free to use canned or frozenCheese – Freshly shredded cheddar cheese to get some super melty cheese in every single bite.Seasoning – Garlic, Curry Powder and Salt
Ingredients
- 3 Large Eggs
- 1/4 Cup Milk
- 1/3 Cup Oil
- 1 170 Gr Can Tuna Drained
- 1/2 Medium Onion Finely Chopped
- 2 Medium Zucchini Grated
- 1 Cup Corn Kernels Canned or Frozen
- 11/2 Tsps Curry Powder
- 1 Tsp Garlic Paste
- Salt to Taste
- 3/4 Cup Self Raising Flour
- 1 Tsp Baking Powder
- 1 Cup Grated Mature Cheddar Cheese Divided
- 1/4 Cup Coriander Roughly Chopped
Instructions
- Preheat oven to 180C.
- Grease 1x 12 hole muffin pan.
- Whisk eggs, milk and oil in a jug.
- Combine tuna, chopped onion, zucchini, corn kernels, curry powder, garlic paste, salt to taste, self raising flour, baking powder, half of the grated mature cheddar cheese and chopped coriander in a large bowl.
- Make a well and add the milk mixture. Stir until just combined. (Over mixing will render tough muffins)
- Divide the mixture evenly among the holes in the prepared pans. Top with the remainder of the grated cheese.
- Bake for 25 to 30 minutes or until muffins are golden and just firm to the touch.
- Stand in pan for 5 minutes. Carefully remove and transfer to a wire rack to cool.
- Serve warm or cold.
Tried this recipe?Let us know how it was!
