Ingredients
2½ cups self-raising flour
1½ cups plain yoghurt
½ tin (205 g) cream style sweetcorn
1 cup broccoli, finely chopped
1½ cups grated cheddar cheese
170 g tuna, drained
Pinch of SIDS CRAZY LEMON
Directions
Preheat the oven to 170°C, add a light layer of non-stick spray and muffin liners to a 12-hole muffin tin.
Sieve the self-raising flour into a large mixing bowl. Add the yoghurt and cream style sweetcorn and stir lightly until just combined.
Stir in the broccoli and 1 cup of grated cheese. Gently fold in the tuna and SIDS CRAZY LEMON.
Spoon the mixture into the lined muffin tin. Sprinkle the remaining cheese on top. Tip: Use an ice cream scoop with a lever to evenly portion out the batter!
Bake for 28-30 minutes until golden and the cheese has melted. Tip: When a toothpick comes out clean once poked into the muffins, they are ready.
Remove the muffins from the tin and place on a wire rack to cool for 10 minutes. Garnish with some chopped parsley and ENJOY! *Chef’s Tip: Freeze any leftover muffins for up to 3 months!
