Tuna and Sweet Corn Muffins by Yetty Prathivi
(makes about 8~9 muffins)
60g tuna chunk (I used canned tuna chunk in water)
50g sweet corns kernels
half of a medium-size yellow onion (finely chopped)
some vegetable oil
180g cake flour
2 teaspoon baking powder
80g unsalted butter, soften at room temperature
25g granulated sugar
1/4 teaspoon salt
freshly grounded black pepper
1 large egg, lightly beaten
some parsley flakes (optional)
Saute chopped onion with some vegetable oil over medium to low heat until the onion turns soft and translucent. Leave to cool.
Drain tuna, break into smaller pieces with a fork, set aside. If using frozen sweet corns, thaw, wash and drain, set aside.
Sieve together cake flour and baking powder, set aside.
In a mixing bowl, beat butter, sugar, salt and pepper until light and fluffy (I used a manual whisk). Add in the egg gradually, beat well after each addition.
Add half of the flour mixture, fold with a spatula to combine. Add half of the milk, fold to combine. Add half of the remaining flour mixture, fold to combine, followed by the rest of the milk.
Add the rest of the flour with the tuna, onion and sweet corn kernels, fold to combine
Spoon batter into paper cups or muffin pans lined with paper liners. Sprinkle parsley flakes over the top (optional).
Bake at 180degC for 18 ~ 20mins or until a tooth pick inserted into the centre comes out clean. (Note the muffins will only be very lightly browned due to the small amount of sugar used.) Best served hot or warm from the oven.
source : Happy Home Baking