These muffins come from the kind of cooking that doesn’t need planning. A few everyday staples turn into something warm, filling, and easy to pack for later.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
About 40 minutes
Servings
10–12 muffins
Ingredients
Instructions
- Start with a large bowl.
- Whisk the eggs with milk, oil, a pinch of salt, and pepper until smooth.
- Add the flour and baking powder.
- Stir gently, just until no dry spots remain.
- Flake the tuna with a fork and add it to the batter along with the corn and grated cheese.
- Fold everything in carefully.
- Spoon the mixture into lined muffin cups, filling them about three-quarters full.
- Bake at 180°C / 350°F for around 25 minutes, until risen and lightly golden.
- Let them rest for a few minutes before serving or packing.
Storage:
Once cooled, these muffins keep well in the fridge for up to three days. They reheat easily and stay moist, which makes them practical for lunches or snacks.
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