Cheesy tuna and corn muffins

INGREDIENTS

2½ cups (282g) self-raising flour 1½ cups (375g) plain yoghurt

½ tin (205g) cream style sweetcorn 1 cup broccoli, finely chopped 1½ cups (187g) grated cheddar cheese

1 tin (170g) tuna chunks, drained METHOD

Preheat the oven to 170°C, add a light layer of non-stick spray and muffin liners to a 12-hole muffin tin.

Sieve the self-raising flour into a large mixing bowl. Add the yoghurt and cream-style sweetcorn and stir lightly.

Stir in the broccoli and 1 cup of grated cheese. Gently fold in the tuna chunks.

Spoon the mixture into the lined muffin tin. Sprinkle the remaining cheese on top.

Bake for 28-30 minutes until golden and the cheese has melted.

Remove the muffins from the tin and place on a wire rack to cool for 10 minutes. Garnish with some chopped parsley.

*Chef’s Tip: Use an ice cream scoop with a lever to evenly portion out the batter! FOODIES OF SA