Last time, I might have admitted to feeding Tabitha takeaway (100% true) but sometimes our takeaway choices do not work so then I need other options for her dinner. Normally a takeaway
means I do not want to cook (read cannot be bothered) and therefore need a simple solution for her dinner that basically isn’t bread which is my normal go to for a lazy meal.
This time, the inspiration came from a tin of tuna that has been sat in our cupboard for a while and I’m currently trying to have a cupboard clear out, what I came up with for Tabitha (whilst I ate a falafel kebab) was tuna and sweetcorn egg muffins and here is how I made them:
Half a tin of tuna
Half a tin of sweetcorn
1. Preheat the oven to 220C (not fan assisted)
2. Grease a muffin tin (with butter or oil)
3. Mix your drained tuna and sweetcorn together in a bowl
4. Divide this between each of the holes in the muffin tin
5. Then mix your eggs in a mug and whisk gently
6. Add a little black pepper and pour over the tuna and sweeten evenly (this should make 12)
7. Allow to stand for a couple of minutes before placing into the oven for 15-20 minutes
8. Keep an eye on them and once golden and slightly ‘puffed up’ they are ready
Take out of the oven and let them cool, until you can touch them
9. Then take out of the tray and serve if you wish
10. Any extras can be left to cool fully before being kept in the fridge for 2-3 days
This made 12 muffins, when I make these again I will probably half the recipe as they only lasted 2-3 days in the fridge and as much as I gave them to her for as many meals as possible over those 2 days, she only ate 6 of them (2 in each sitting) and I actually got the impression that she liked them best when they were still warm as they were eaten a lot more enthusiastically the first time, but they are also easy to serve cold too.
This recipe is also super versatile and you can add whatever you fancy in, I’m thinking peppers and spring onions!
Let me know in the comments if you would like me to try another version of these for you.