Cheesy Tuna, Sweetcorn and Courgette Lunchbox
'Muffins'
1 tin (210g ) sweetcorn kernels (not the creamed sort), drained
1 cup (250 ml) grated courgettes (optional)
1 cup (250 ml) grated Cheddar
1 cup (250 ml) flour
1 cup (250 ml) milk
1 and 1/2 t (7.5 ml) baking powder
3 large eggs, lightly whisked
2 T (30 ml) finely chopped chives or spring onions
juice of half a lemon
1/2 t (2.5 ml) mild mustard
cherry tomatoes and extra cheese for topping
salt and milled pepper
Heat the oven to 180°C. Generously grease a large,
deep muffin pan (or use paper muffin cups) with butter or oil. Mix all the
ingredients together in a bowl. Fill each muffin cup to the brim, and press
half a cherry tomato, cut side up, into the surface. Sprinkle with more cheddar.
Bake at 180° C for 30 minutes, or until puffed and brown. Run a knife around
the edge of each muffin while it's still hot.
Makes 12 muffins. Store, covered, in the fridge.
Notes:
- season these muffins generously with salt - they
need more than you would think.
- A block of feta cheese pressed into the top would be
nice.