tuna melt muffins banner

product used

lucky star tuna

SHARE RECIPE

45

6

6

TUNA MELT MUFFINS

INGREDIENTS

  • 1 x 170 g can Lucky Star Tuna, drained
  • 1 cup (250 ml) flour
  • 1½ tsp (7,5 ml) baking powder
  • 3 eggs
  • 1 cup (250 ml) milk
  • 2 tsp (10 ml) mustard
  • 1 cup (250 ml) frozen cubed
  • Vegetable mix or chopped leftover vegetables
  • 1 cup (250 ml) Cheddar cheese, grated

METHOD

  1. Preheat the oven to 180 °C and lightly grease a 12 hole muffin pan.
  2. Sift together the flour and baking powder in a large bowl.
  3. In a smaller bowl, whisk together the eggs, milk and mustard. Stir the wet ingredients into the flour mix and combine.
  4. Add the tuna, vegetables and half the cheese, stirring until just combined (do not overmix). The mixture must be quite thin.
  5. Pour the mixture into the muffin pan and top with the remaining cheese. Bake for 20 – 25 minutes, or until a toothpick inserted comes out clean.
  6. Remove from the oven and allow to cool slightly before removing from the pan. Transfer to a cooling rack.

other recipes you may like

temp

PILCHARD BREDIE WITH YELLOW RICE

A combination of rice and pilchards, filled with so much flavour. Our Pilchard Bredie With Yellow Rice recipe serves 6 guests within less than an hour of preparing. Lucky tip: Add the bredie on the bed of yellow rice and top with celery leaves.

View Recipe
temp

FISH PARCELS ON THE BRAAI

Add flavour to your braai by preparing this mouth-watering Fish Parcels On The Braai recipe using our Lucky Star Pilchards in Hot Chilli Sauce product. Lucky tip: Place the foil parcels gently on the braai grid for 20 – 25 minutes.

View Recipe
temp

FISHERMANS PIE

Our Fisherman's Pie recipe makes for the perfect comforting dish that can be prepared in just an hour. Filled with flavours that will have everyone at the table smiling. Lucky tip: Top with the some cheese and grind on a little black pepper, then place in the preheated oven for 35 – 40 minutes.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!