Parmesan Tuna Muffin
I just saw these photo sets in my flickr and remembered that I haven't posted the recipe yet. And it's been almost 2 months ;) *dear Pati, maybe you're the one who's gonna smile, you've received the recipe, right?*.
Too many photos and too little time for blogging. Sometimes I got too excited taking so many food pics and spent most of my time for photo editing or flickring. The other time, with my girls, we were busy with our art and craft project.
And some other times I was so into stitching, and then I forgot about blogging :D. Until I realize there were so many foodie photos on my flickr queueing to be blogged.
Many friends asked me how did I manage my time between parenting, baking, cooking, blogging, food photography, crafting, etc. I'm not a super mommy. When I do something, I always take my time. Otherwise never do everything such in a rush and always low my expectation. I don't need to do everything perfectly because it would be impossible. With the girls around, my hands is full and somehow I always try to put them in my first priority and involved them in my activity *Yea right! Parenting kicked my butt big-time ;)*.
I just want to take my life easy and be happy everytime ;).
Anyway, my lovely foodie blogger buddy, Mindy, posted this recipe around May. She used the recipe from Rita's.
I was interested, because I've never had savory muffins before. Those looked so tasty! I adapted her recipe and with a little re-worked, I made my Parmesan Tuna Muffin.
The original calls for curry powder but since I didn't have one, I used parmessan cheese. These muffins supposed to be tasty but they turned out salty because I put too much salt. I forgot that I used parmessan cheese which already salty :P.
Just try these savory muffins for another experience! Maybe you'll be quite surprised in the first bite ;). Pretty strange yet delectable.
Here's the original recipe.
Curry Tuna Muffin
from : Mindy's Deli
1 can tuna in water - drained
2 cloves garlic - finely chopped
1 onion - finely chopped
1 cup self raising flour - sifted
3 tbsp curry powder (dita-I used Parmesan)
Parsley - chopped
1 egg - beaten
1/3 cup coconut milk (dita-I used milk)
1/4 cup canola oil
Topping (dita-I sprinkled the muffins with Parmesan)
Preheat the oven to 175°C. Grease muffin tin
Sauté chopped garlic and onion until fragrant. Add salt, curry powder (dita-Parmesan) and tuna chunks. Combine well. Set aside.
Combine sifted flour, salt and sugar. Make a well in the middle.
In another bowl, combine beaten egg, coconut milk (dita-Milk) and oil. Pour the mixture into a well. Stir well
Add chopped parsley and the tuna mixture. Left some for topping. Combine well.
Pour the mixture into a greased muffin tin until 3/4 full. Bake muffins 25 minutes or until set. 10 minutes before the muffins are set, put the topping on each muffin. Served warm.