1 x 170g can Lucky Star Tuna, drained
1 cup (250ml) flour
1½ tsp (7.5ml) baking powder
1 cup (250ml) milk
2 tsp (10ml) mustard
1 cup (250ml) frozen cubed
vegetable mix or chopped leftover vegetables
1 cup (250ml) Cheddar cheese, grated
Preheat oven to 180°C and lightly grease a 12-hole muffin pan.
Sift together the flour and baking powder in a large bowl. In a smaller bowl, whisk together the eggs, milk and mustard.
Stir the wet ingredients into the flour mix and combine. Add the tuna, vegetables and half the cheese, stirring until just combined (do not over mix).
The mixture must be quite thin.
Pour the mixture into the muffin pan and top with the remaining cheese.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool slightly before removing from the pan. Transfer to a cooling rack.
• Chef’s note: These are great lunch box or snack ideas and they freeze well. Using a mini-muffin pan to make these bite-sized goodies will help to feed unexpected visitors.