Whole Wheat Veggie and Tuna Muffins
Category: Savory Pies
Yield: 14 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 185g |
| Whole milk | 225ml |
| Canned tuna in oil | 100g |
| Eggs | 1 |
| Instant yeast for savory preparations | 4g |
| Grana Padano DOP (or Parmesan) | 45g |
| Salt | 1 pinch |
| Black pepper | 1 pinch |
| Carrots | 100g |
| Leeks | 100g |
| Chives | 8 stems |
| Extra virgin olive oil | 20g |
| Butter | To taste |
| Flour (for greasing) | As needed |
Instructions:
-
Prepare the Vegetables:
Begin by preparing the vegetables, as they need to cool before being added to the batter. Start by peeling the carrots using a vegetable peeler and then dice them into small cubes. Trim the leek, remove the outer layers, and slice it thinly. Finally, finely chop the chives. -
Sauté the Vegetables:
In a pan, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced leeks and sauté until softened. Next, add the diced carrots and cook for another few minutes until both vegetables are tender. Stir in the chopped chives and cook for an additional minute. Season with a pinch of salt and pepper. Remove from heat and set aside to cool. -
Drain the Tuna:
While the vegetables cool, drain the canned tuna in a colander to remove any excess oil. You will need 100g of drained tuna for this recipe. Save 40g of the tuna oil for use in the batter later. -
Make the Muffin Batter:
In a large mixing bowl, combine the whole wheat flour and instant yeast. In a separate bowl, whisk the egg with a pinch of salt and the 40g of reserved tuna oil. Gradually add the egg mixture to the flour, stirring constantly with a whisk to avoid lumps. Once the mixture is well-combined, add the whole milk and continue to whisk until the batter is smooth. -
Add Grana Padano and Vegetables:
Stir in the grated Grana Padano cheese (or Parmesan) and mix until evenly incorporated. Once the vegetables have cooled down, add them to the batter, folding them in gently to avoid breaking up the veggies too much. -
Prepare for Baking:
Grease a muffin tray or baking sheet with butter and a light dusting of flour. Transfer the muffin batter into a piping bag for easy filling. Pipe the batter into the muffin cups, filling them almost to the top. -
Bake:
Preheat your oven to 180°C (350°F) for static mode or 160°C (320°F) for a fan-assisted oven. Bake the muffins for 20-25 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean. -
Cool and Serve:
Once the muffins are baked, remove them from the oven and allow them to cool on a wire rack. Serve them warm or at room temperature as a delightful savory treat.
Enjoy these wholesome, flavorful whole wheat muffins with vegetables and tuna, perfect for any time of the day!
This savory muffin recipe offers a delicious blend of healthy whole wheat flour, tender vegetables, and the savory goodness of tuna, making it a perfect snack or light meal. Its versatility in ingredients also allows for customization – feel free to switch up the vegetables or use a different cheese if desired. The key is to enjoy the harmony of flavors and the comforting texture of these homemade treats.
