If you’ve got a party or picnic planned but you’re tired of bringing the same old snacks, these savoury muffins with capsicum and tuna will spice up any basket for an afternoon out with family and friends. Not only do these flavoursome muffins pack easily for when you’re on-the-go, but you can also make as many or as few as you like. We recommend making more because we think they’ll be cleared in a flash!  

 

Directions:

1. Preheat the oven to 180°C (160° fan) | 350F | gas 4. Line a 12-hole muffin or cupcake tin with paper or silicone cupcake cases. Spray the cases with a little cooking spray. 
2. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and paprika. Stir in about half the cheese. 
3. In a separate mixing bowl, briefly whisk together the lemon juice, oil, eggs, and milk. Gradually stir the wet ingredients into the dry until just combined; do not overmix. 
4. Add the tuna, carrot, and red pepper; gently fold to incorporate. 
5. Divide the batter between the cupcake cases; top with the remaining cheese. Gently rap the tin on a flat surface to help settle them. 
6. Bake until golden, risen, and cooked through, 20-25 minutes. 
7. Remove from the oven and let cool briefly before turning out and serving warm or at room temperature. 

These muffins can be frozen

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Ingredients:

• cooking spray
• 200 g | 1 1/2 cups plain flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 225 g | 2 cups Cheddar, grated, divided

• 1 tsp lemon juice
• 2 tbsp vegetable oil
• 2 large eggs
• 120 ml whole milk
• 2 (110 g) tins tuna steak, in water, drained and flaked
• 1 large carrot, peeled and finely diced
• 1 large red pepper, cored, seeded, and diced