Hello, welcome back to my blog. Today I recommend trying these Tuna and Green Olive Muffins, easy and quick to prepare. Perfect for serving as an appetizer, at a buffet, or even at a cocktail party. They are made with a few simple ingredients that we usually have at home. All it takes is a bowl and a fork, and in a few minutes the batter is ready. Below are some more ideas,
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tuna and Green Olive Muffins
- 3 eggs
- 3/8 cup sunflower oil
- 3/8 cup milk
- 1 cup grated Parmesan cheese
- 1 3/4 cup all-purpose flour
- 1/2 packet instant yeast for savory preparations (about 8 g)
- 3.5 oz tuna (drained)
- 2.8 oz green olives
- to taste salt
- to taste pepper
Tools for Tuna and Green Olive Muffins
- 12 Cupcake Liners
- Bowl
Steps for Tuna and Green Olive Muffins
As I always say, you can proceed by hand or use a stand mixer if you have one. So, break the eggs into a bowl and beat them with a fork.
Now add the liquids (oil and milk), grated Parmesan cheese, salt, and pepper. Sift the flour and slowly add it to the bowl, stirring constantly.
Also sift the instant yeast and add it to the mixture, stirring until all ingredients are well combined without lumps.
Now finely chop the tuna and add it to the batter, cut the green olives into pieces and add them too. Keep some halves aside for later.
Take the muffin mold and place the liners (I used silicone ones so once used, you can wash them and use them next time). Now fill the liners 2/3 full and place a half olive on top of each.
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Bake in a preheated oven at 340°F for about 20 minutes or until the desired golden color is achieved. Before removing the Tuna and Green Olive Muffins from the oven, always do the toothpick test; if it comes out dry, they are done.
Let them cool slightly before serving.
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Advice
For this recipe, I used instant yeast, but you can also use active dry yeast (about 8 g). Dissolve it in the milk. Once the liners are filled, let them rise in the turned-off oven. When they have doubled, proceed with baking.
