Description
These savory muffins are loaded with cheddar cheese, tuna, and broccoli for a protein-packed snack or lunchbox staple. Easy to make, freezer-friendly, and delicious hot or cold.
Ingredients
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2½ cups (282.5g) self-raising flour
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1½ cups (375g) plain yogurt
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½ tin (205g) cream style sweetcorn
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1 cup broccoli, finely chopped
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1½ cups (187.5g) grated cheddar cheese (1 cup for batter, ½ cup for topping)
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1 tin (170g) tuna chunks, drained
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Optional: Chopped parsley for garnish
Instructions
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Preheat oven to 170°C (340°F). Grease a 12-hole muffin tin and add liners.
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Sift flour into a large bowl. Add yogurt and sweetcorn. Mix until just combined.
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Stir in broccoli and 1 cup of cheese. Gently fold in drained tuna.
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Spoon batter into muffin tin. Sprinkle remaining cheese on top.
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Bake for 28–30 minutes or until golden and a toothpick comes out clean.
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Cool on a wire rack for 10 minutes. Garnish with parsley if desired.
Notes
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Use an ice cream scoop for even portions.
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Freeze cooled muffins for up to 3 months.
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Swap cheddar with mozzarella or gouda for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack, Lunch
- Method: Baking
- Cuisine: International