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Tuna and veggie muffins

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  • Gluten free
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free

These moreish muffins are a great way to add more vegetables into the family's diet. Plus they're gluten free.

  • Serves12
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time
Tuna and veggie mufins on bench

Ingredients

  • 2 1/3 cups (225g) gluten-free self-raising flour
  • 1/2 cup coarsely grated pumpkin
  • 1/2 brown onion, finely chopped
  • 1/3 cup finely chopped red capsicum
  • 1/2 cup (60g) shredded tasty cheddar
  • 2 x 95g cans tuna with tomato and basil
  • 3/4 cup (185ml) milk
  • 100g butter, melted
  • 2 free-range eggs, lightly whisked

Nutritional information

Per serve: Energy: 712kJ/170 Cals (8%), Protein 6g (12%), Fat: 12g (17%), Sat Fat: 6g (25%), Carb: 11g (4%), Sugar: 3g (3%), Dietary Fibre: 1g (3%), Sodium: 192mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease 12 holes of a 1/3-cup (80ml) muffin pan. Combine the flour, pumpkin, onion, capsicum and cheddar in a large bowl. Make a well in the centre. Add the tuna, milk, butter and egg and stir until just combined (don’t overmix).

  2. Step 2

    Divide tuna mixture among prepared holes. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to a wire rack to cool.

Recipe tip

COOK. STORE. SAVE
Use it up: For another great lunch box idea, roast the leftover pumpkin and add it to our mini ham frittatas at coles.com.au/hamfrittatas.

Tuna and veggie muffins

Tuna and veggie muffins
  • Serves12
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 2 1/3 cups (225g) gluten-free self-raising flour
  • 1/2 cup coarsely grated pumpkin
  • 1/2 brown onion, finely chopped
  • 1/3 cup finely chopped red capsicum
  • 1/2 cup (60g) shredded tasty cheddar
  • 2 x 95g cans tuna with tomato and basil
  • 3/4 cup (185ml) milk
  • 100g butter, melted
  • 2 free-range eggs, lightly whisked
    Description

    These moreish muffins are a great way to add more vegetables into the family's diet. Plus they're gluten free.

    Method

    1. Step 1

      Preheat oven to 180°C. Grease 12 holes of a 1/3-cup (80ml) muffin pan. Combine the flour, pumpkin, onion, capsicum and cheddar in a large bowl. Make a well in the centre. Add the tuna, milk, butter and egg and stir until just combined (don’t overmix).

    2. Step 2

      Divide tuna mixture among prepared holes. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to a wire rack to cool.