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Tuna, Corn and Coriander Muffins

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Tuna, Corn and Coriander Muffins Recipe

 

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 Muffins

Tuna – I used water-packed tuna, drained

Eggs – 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 frozen

Cheese – Freshly shredded cheddar cheese to get some super melty cheese in every single bite.

Seasoning – Garlic, Curry Powder and Salt

  • 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)

  1. Preheat oven to 180C.

  2. Grease 1x 12 hole muffin pan.

  3. Whisk eggs, milk and oil in a jug.

  4. 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.

  5. Make a well and add the milk mixture. Stir until just combined. (Over mixing will render tough muffins)

  6. Divide the mixture evenly among the holes in the prepared pans. Top with the remainder of the grated cheese.

  7. Bake for 25 to 30 minutes or until muffins are golden and just firm to the touch.

  8. Stand in pan for 5 minutes. Carefully remove and transfer to a wire rack to cool.

  9. Serve warm or cold.

Appetizer, Baking, Breakfast, Brunch
South African
Savory Muffins, Savoury Muffins, Tuna Muffins

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