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Savoury Tuna and Curry Mini Muffins
Perfect with drinks or as a starter, these savoury muffins combine tuna, curry and both fresh and ground coriander. The SuperSonic Chopper chops the aromatics in a few pulls, and the Silicone Mini Muffin Mould releases them without any greasing at all.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 25 min
Ingredients
Method
Take the rack out of the oven and heat it to 180 °C (350 °F). Peel the garlic and shallot, put them in the small Tupperware SuperSonic Chopper with the fresh coriander and chop finely.
Tip everything into a Tupperware mixing jug 1.25 l, then add the tuna, olive oil, red wine, curry powder and ground coriander. Stir with the Tupperware Silicone Spatula and, if you have time, leave to marinate for about 30 minutes.
Add the flour, egg, yoghurt, cream, baking powder, salt and pepper, then mix with the spatula until you have a smooth batter.
Set the Tupperware Silicone Mini Muffin Mould on the cold oven rack, divide the batter among the cavities and bake for 25 minutes.
Leave for 3 minutes before unmoulding. Serve warm with drinks or as a starter with a salad.
