Monday, September 8, 2014

tuna muffins

Savoury muffins?  Yes, I baked savoury muffins.

We had opened a can of tuna with mayonnaise for Junior Master Chef to bake pizza.  With half a can of tuna left, I wanted to use up the tuna quickly before it spoiled.

So while Da brought the girls downstairs for an evening stroll, I quickly got down to business.  The best part about this recipe is that it uses empty yoghurt pots and you do not need to use any measuring tools (other than a teaspoon - for the baking powder).  Less tools = easier clean-up.

The lovely aroma of the tuna waffled throughout the kitchen during the baking process.  The end result was moist and yummy.  Do give this a try! 


3 pots self-raising flour
1 tsp baking powder
1 pot Greek yoghurt
1 pot oil
1 pot castor sugar
3 eggs
1/2 can tuna with mayonnaise


1. Preheat the oven to 180 degrees celsius.

2. Sift the self-raising flour and baking powder in a mixing bowl.  Set aside.

3. In a large mixing bowl, add the yoghurt and oil.  Whisk using a hand whisk until evenly mixed.

4. Add the castor sugar and mix well.

5. Add the tuna and mix.

6. Fold in the flour using a wooden spatula and stir until the flour disappears.  Do not over-mix.

7. Fill the paper muffin cases with the batter and bake for 18 to 20 minutes until a toothpick inserted in the middle of the muffin comes out clean.

8. Cool the muffins on a wire rack.


1. I use a blend of sunflower and canola oil.

2. You can add the entire can of tuna with mayonnaise (instead of only 1/2).
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