International recipe: tuna muffins

Total Time
40 min
15 min
25 min
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.


White self-rising flour

1½ cup(s)

Lemon zest

1 tsp


1 Tbsp, fresh, chopped

Black pepper


Light cheddar cheese

cup(s), shredded

Vegetable oil

1½ Tbsp


1 large egg(s)

Fat free skim milk

½ cup(s)

Canned tuna packed in water

15 oz


  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.