I made these little savoury muffins to go with soup one night. It’s such a easy quick one that I thought you might find it useful as well. I didn’t add any flour to it, so it’s really just potatoes and eggs that are holding it together.
It’s really adorable holding these little muffins in your hand and dipping it into soup! I am sure it will be a good picnic dish as well or lunch box for school or work.
I took these photos when the muffins were not cooled yet. But once it is, you can peel away the wrapper and eat it as it is. I used chilli tuna (yes, I do like chili in everything!) but I’m thinking some basil leaves will accentuate the flavour as well. Another quick fix, is to use some cheese in it and make it cheesy tuna and corn potato muffins!!! Ah, more to experiment.
Tuna Corn and Potato Muffins (makes around 10)
3 potatoes cooked in hot salted water
2 tins of tuna of your choice
1/3 cup of corn
Season with salt and pepper
2 tablespoons of olive oil
1/2 cup of soy milk
Preheat oven 180 C. Line muffin tray with muffin cups.
Mash potato with olive oil and soy milk (or normal milk). Then fold in tuna and corn. Season. Spoon mixture into muffin cups. Bake for 25 minutes.