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!
INGREDIENTS
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
METHOD
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.
TIPS
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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