This is my first recipe that I have ever created! So go easy on me! What inspired this recipe was excess cans of tuna fish and wanting to make my husband something different for lunch. As much as I’d like to send out a tuna sandwich for the day, a warm tuna sandwich by lunchtime never sounds appetizing… But I had so much tuna, what was I to do? That’s where the tuna muffin comes in to play. This recipe uses a lot of tuna, they are easy to make ahead of time and you can pop them into the lunchbag on busy mornings. I have to admit I was pleasantly surprised about these! If you have never tried the combo of red peppers and tuna, it’s a must, my husband taught this to me. Oh yes, and he liked them too! Scroll down for the recipe!
Tuna Cornbread Muffins
3, 5oz. cans of tuna fish, drained
1 large red pepper (or 3 small red peppers), diced
1 cup grated cheese
1/4 cup ranch
1 tsp black pepper
1 box Jiffy Corn Muffin Mix
1/3 cup milk
Preheat oven to 400. Mix drained tuna fished, diced red pepper, grated cheese, ranch and pepper in a bowl. In a separate bowl combine Jiffy Corn Muffin Mix, egg and milk. Then mix the contents of the two bowls together. Line the muffin tins with a non-stick cooking spray. Evenly distribute the mix into the 12 muffin cups. Bake for 15-20 minutes.