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Cheesy Tuna & Corn Muffins


Makes 12

Hands-on time: 20 minutes

Hands-off time: 40 minutes


INGREDIENTS

2½ cups (282,5g) self-raising flour

1½ cups (375g) plain yoghurt

½ tin (205g) cream style sweetcorn

1 cup broccoli, finely chopped

1½ cups (187,5g) grated cheddar cheese

1 tin (170g) Lucky Star Light Meat Tuna Chunks, drained

Serving suggestion:

Chopped parsley

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 170°C, add a light layer of non-stick spray and muffin liners to a 12-hole muffin tin.


2. Sieve the self-raising flour into a large mixing bowl. Add the yoghurt and cream style sweetcorn and stir lightly until just combined.


3. Stir in the broccoli and 1 cup of grated cheese. Gently fold in the Lucky Star Light Meat Tuna Chunks.


4. Spoon the mixture into the lined muffin tin. Sprinkle the remaining cheese on top. *Chef’s Tip: Use an ice cream scoop with a lever to evenly portion out the batter!


5. Bake for 28-30 minutes until golden and the cheese has melted. *Chef’s Tip: When a toothpick comes out clean once poked into the muffins, they are ready!


6. Remove the muffins from the tin and place on a wire rack to cool for 10 minutes. Garnish with some chopped parsley and ENJOY! *Chef’s Tip: Freeze any leftover muffins for up to 3 months!



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