Savoury Mini Muffin Recipe: Tuna and Sweet Potato Mini Muffins

Are you searching for a small savoury snack?

Keep reading as we reveal the ingredients and directions for healthy and delicious tuna and sweet potato mini muffins.

Tuna and Sweet Potato Mini Muffins: Ingredients

• Olive oil spray
• 1 1/2 cups sweet potato (peeled and diced into 1 cm cubes)
• 5 eggs, lightly whisked
• 1/4 cup low fat milk
• 185g tuna in Springwater (drained well)
• 125g corn kernels
• 1/2 small red onion, finely diced
• 1 tablespoon Parmesan cheese (finely grated)
• 2 tablespoons chives, chopped
• 2 tablespoons oats
• Ground pepper

How to Make the Healthy Sweet Potato Muffins

1. Pre-heat the oven to 180C.
2. Add the sweet potato to a medium saucepan, cover with cold water, bring to the boil and simmer for 10 minutes or until the sweet potato is tender.
3. Drain the sweet potato and set aside to cool down.
4. Spray 8 x 1/2 cup capacity muffin pans with olive oil spray.
5. Combine the egg, milk, tuna, corn, onion, Parmesan, chives and oats.
6. Season with black pepper and any other preferred herbs and spices.
7. Gently add the sweet potato and stir to combine.
8. Spoon the mixture evenly into the muffin tray.
9. Bake for 20-30 minutes or until cooked through.
10. Remove from the oven and let it cool for 15 minutes.
11. Enjoy warm or cold!

This recipe makes 4 cups or 8-10 mini muffins.

Tuna and Sweet Potato Mini Muffins: Nutritional Information (per cup)

• 970kJ,
• 232 calories,
• 19.5g protein,
• 9.5g fat,
• 3g saturated fat,
• 16g carbohydrates,
• 2g fibre.

Note: These delicious little muffins can be stored in the freezer in an airtight container or freezer zip lock bag for up to 3 months.

This recipe along with many other great meal and snack ideas are available in Your Complete Guide to Nutrition for Weight Loss Surgery  via our Shop page.