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Buttery muffin pan tuna cakes recipe
Buttery muffin pan tuna cakes recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
These delicious muffins combine rice, cheese, corn, and tuna for a kid-friendly meal. Serve with salad for dinner or pack in a lunchbox. Swap ingredients like canned salmon or peas for variety.
Ingredients:
  • 60g butter, melted
  • 200g (1 cup) long-grain white rice
  • 425g can tuna, drained and flaked (see note)
  • 300g can corn kernels, drained
  • 160g (2 cups) grated tasty cheese
  • 62.50 ml chopped fresh chives
  • 5 eggs, lightly whisked
Instructions:
  • Preheat the oven to 180C/160C fan forced. Use melted butter to brush a 12-hole muffin pan (1/3-cup-capacity).
  • Boil rice in a large saucepan of water for 10-12 minutes until tender. Drain and let it cool briefly.
  • In a large bowl, mix together tuna, corn, cheese, chives, rice, salt, and freshly ground black pepper. Add the eggs and stir until fully incorporated.
  • Spoon mixture evenly into prepared pan, shaping slight mounds. Brush tops with half of the remaining melted butter. Bake for 25-30 minutes until golden and fully set.
  • Brush the tops with the remaining butter, let them stand in the pan for 10 minutes to cool slightly, gently run a butter knife around the edge of each hole, and serve warm.

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