|Cheesy Tuna and Sweetcorn |
Making lunchboxes is a chore I hate, because I'm just too disorganised in the mornings to cut fruit and veggies up into pieces or make little dips or energy bars or the three-course designer meals that nestle smugly in the lunch boxes of some of my kids' friends.
It would help if my children all liked the same things, but of course, they don't. So I got to thinking, what snack could I put into their lunchboxes that they all like, that can be made in a jiffy, and that packs some protein, energy and fibre?
Here is my solution. These muffin-like savoury bites are ridiculously quick and easy to make, and you can add anything you like to them. Fresh sweetcorn cut from the cob would be lovely, if you have it, and you can use wholewheat (Nutty Wheat) flour if you'd like a more substantial muffin.
Cheesy Tuna, Sweetcorn and Courgette Lunchbox 'Muffins'
1 x 170 g tin solid-packed tuna, drained
1 x 210 g tins sweetcorn kernels, drained
1 cup (250 ml) coarsely grated courgettes [zucchini]
1 cup (250 ml) grated Cheddar
1 cup (250 ml) flour
1 cup (250 ml) milk
1½ tsp (7.5 ml) baking powder
3 extra-large free-range eggs, lightly whisked
2 Tbsp (30 ml) finely chopped chives or spring onions
juice of half a lemon
½ tsp (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. Store, covered, in the fridge.
Makes 12 muffins.
- Season these muffins generously with salt - they need more than you would think.
- A cube of feta cheese pressed into the top would be nice.