Cheesy Tuna & Corn Muffins

This is the easiest savoury muffin recipe ever! Add tinned tuna, grated cheese, and sweetcorn to a basic muffin batter and you're set! These delicious muffins are super versatile too -- they're great as lunchbox treats, quick snacks, and even on-the-go breakfast! We bet you've got all the ingredients you need in your kitchen right now, so get baking!

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FULL RECIPE

Makes 12
Hands-on time: 20 minutes
Hands-off time: 40 minutes

INGREDIENTS

2 cups (282,5g) self-raising flour
1 cups (375g) plain yoghurt
tin (205g) cream style sweetcorn
1 cup broccoli, finely chopped
1 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 170C, 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. *Chefs 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. *Chefs 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! *Chefs Tip: Freeze any leftover muffins for up to 3 months!

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