International recipe: tuna muffins
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
It doesn’t matter if muffins are sweet or savory, like this recipe that comes from the WW Australia site, they are a treat and the preparation couldn’t be easier. First combine the dry ingredients in a bowl, then combine the wet ingredients in a separate bowl. Then add the wet ingredients to the dry, and this is key, quickly combine the two, but don’t overmix. Stirring too much creates too much gluten, which causes muffins to be tough. Some lumps in the batter are fine, too. After you take them out of the oven, take them out of the muffin tin and let them cool on racks. Leaving them in the hot tin will continue cooking them, which could cause them to dry out.
Ingredients
White self-rising flour
1½ cup(s)
Lemon zest
1 tsp
Chives
1 Tbsp, fresh, chopped
Black pepper
⅛ tsp
Light cheddar cheese
⅓ cup(s), shredded
Vegetable oil
1½ Tbsp
Egg
1 large egg(s)
Fat free skim milk
½ cup(s)
Canned tuna packed in water
15 oz
Instructions
1
Preheat oven to 350ºF. Coat a 12-hole muffin tin with cooking spray.
2
Sift flour into a bowl; stir in zest, chives, pepper and cheese. Combine oil, egg, skim milk and tuna in another bowl; add to flour mixture and stir until just combined.
3
Spoon mixture into prepared muffin tins. Bake until set, about 20 to 25 minutes. Remove from tins immediately and serve hot, or place on a wire rack to cool. Yields 1 muffin per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.