Going back to the office and back to school, a new idea of what to pack into a lunch-box is always welcome.
Why not try this recipe for cheesy tuna and corn muffins. The baked muffins can be freeze for up to three months.
Ingredients
2½ cups (282,5 g) self-raising flour
1½ cups (375 g) plain yoghurt
½ tin (205 g) cream style sweetcorn
1 cup broccoli, finely chopped
1½ cups (187,5 g) grated cheddar cheese
1 tin (170 g) Lucky Star Light Meat Tuna Chunks, drained
chopped parsley (optional)
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 tuna chunks.
4. Spoon the mixture into the lined muffin tin. Sprinkle the remaining cheese on top.
5. Bake for 28-30 minutes until golden and the cheese has melted.
6 Remove the muffins from the tin and place on a wire rack to cool for 10 minutes. Garnish with some chopped parsley. Freeze any leftover muffins for up to three months.
Recipe: foodiesofsa.com
