Tuna Pineapple Muffin

After baking twice savory muffin, I try baking tuna and pineapple muffin. The main reason is because I have both ingredients in my pantry The second reason because it would be nice for my princess to pack this for her breakfast the second day. Not to forget my hubby and my tea break snack too.

INGREDIENTS FOR TUNA PINEAPPLE MUFFIN

315g - All purpose flour (Plain flour)

4 tsp - Baking powder

125g (1 cup) - Grated cheddar ( I use about 3/4 cup)

1 tin - Ayam Brand Tuna Chunks in Olive Oil

Some dried oregano, rosemary and basil (depends your taste buds)

310ml (1 1/4 cup) - Milk

60g - Olive Oil
1 egg
400g - canned crushed pineapple, drained.

Some sesame seeds for decorating

METHOD FOR TUNA PINEAPPLE MUFFIN

1. Pre - heat the oven to 180C. Lightly greased muffin tray and set aside.

2. Sieve flour and baking powder into in a large mixing bowl.

3. Add 3/4 of cheese and 3/4 of tuna, dried oregano, rosemary and basil. Toss well to combine.

4. In another bowl, whisk together milk, oil and egg.

5. Make a well in the centre of the flour mixture and stir in milk mixture and pineapple until just combined. Do not over mix it.

6. Spoon mixture evenly into prepared muffin tray.
7. Bake for 20 minutes or until lightly golden.
8.Sprinkle the tops of the muffins with remaining tuna and cheese (I just sprinkle some sesame seeds in three muffins for trial).  Return to oven for 5 -8 minutes.
9. Cool in pan for 5 minutes, then transfer to a wire rack.

I still prefer the one top with tuna and cheese. It's very delicious. It's very easy to bake. Give it a try!