Tuna & Corn Muffins

 

Tuna and corn muffins

We have been trying out some new lunch box ideas and given that the girls aren’t fans of sandwiches (unless they are toasted) savoury muffins seem to work.  These Tuna & Corn Muffin went down well when we did our holiday recipe testing.  You can make up a batch and freeze some if you like so they are good ones to add to the lunch box repertoire.

I’ve got both a regular & Thermomix method for these depending on how you roll.

Tuna & Corn muffins for the lunch box

An idea for a healthy lunch box

 

 

Regular cooking method first for lunch box loving Tuna and Corn Muffins:

What you need:

1 zucchini, grated

handful of parsley, finely chopped

1 spring onion, finely chopped

160 g mozzarella, grated

185g can of tuna in spring water, drained

1 400g can of sweet corn, drained

1 1/2 C SR flour (I used GF)

Salt & pepper to taste

4 eggs, lightly beaten

3/4 C  milk

1/4 C olive oil

What you do:

Preheat the oven to 180 degrees and line or grease a 12 hole muffin tin

In a large bowl place the zucchini, corn, spring onion, tuna, mozzarella and parsley and mix to combine making a well in the center.

In a small jug place the milk, oil and eggs and whisk to combine.

Pour the wet ingredients into the well of the dry and mix until just combined.

Pour the muffin batter into the prepared muffin cups (about 3/4 full) and bake for 25 – 30 minutes or until cooked and lovely and golden. If you have extra batter they also make lovely mini muffins so cook those for 15 minutes.

Remove from the oven and allow to cool for 5 minutes in the tin before turning them out on a wire rack to cool completely.

(Keep scrolling for Thermomix version)

Tuna & Corn Muffins for the lunch box

Tuna & Corn Muffin Cups - Thermomix

Ingredients

  • 1 zucchini, roughly chopped
  • a handful of parsley
  • 1 spring onion, roughly chopped
  • 160 g mozzerella
  • 185 g can tuna in spring water, drained
  • 400 g tin sweet corn
  • 170 g SR Flour (I used GF)
  • salt & pepper to taste
  • 4 eggs
  • 75 g milk
  • 25 g olive oil

Instructions

  1. Preheat oven to 180 degrees and grease or line a 12 hole muffin tin
  2. Put zucchini, parsley, spring onion, mozzarella in the TM and grate Speed 8 / 4 seconds. Scrape sides
  3. Add tuna, corn, flour, salt & pepper and combine Reverse / Speed 4 / 5 seconds. Scrape sides and repeat for 2 seconds
  4. Add the eggs, milk and olive oil and combine Reverse / Speed 4 / 5 seconds
  5. Pour into prepared muffin tin (3/4 full) and bake in the oven for 25 - 30 minutes or until firmish and golden. If you have any left over batter you may like to to make some mini muffins and jus cook those for 15 minutes.
  6. Allow to cool in the tin for 5 minutes then turn out onto a wire cooling rack to cool completely
  7. Can be frozen.
http://www.boiledeggsandsoldiers.com/2016/01/tuna-corn-muffin-cups/

Other savoury muffin ideas on BE&S are:

Zucchini, Bacon & Vegetable Slice made into muffins

Baked Frittatas with Crisper Lurking Vegies 

Do you have any savoury muffins that are winners in the lunch box? Please share, please!!!

 

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One comment

  1. Lisa @ Chocolate Meets Strawberry
    January 24, 2016 at 7:33 pm

    These look awesome, Vicki! Such a great alternative to a sandwich, but still with the carbs, vegies and protein you need at lunch to keep going. I’ve pinned them for later! I’m always looking for new lunchbox ideas to take to work, as we’re trying to not each too much bread so I’m avoiding sandwiches. Lately I’ve been taking rice crackers with cheese, a small can of tuna and vegie sticks, and these are pretty much the same, but all rolled into one! 😀

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