Tuna muffins (mini quiches) with cottage cheese frosting

Makes 12 muffins

2 x 170g tuna in water

½ cup kernel corn in tin, drained (optional)

2 tbsp spring onion, sliced

1 – 2 tbsp fresh rocket, cut finely

Salt, pepper to taste

3 extra-large eggs

½ cup milk

Smooth cottage/cream cheese (flavoured or not)

Capers, drained (optional)

Preheat oven to 180 oC.  Grease 12 muffin pan (mine was jumbo ones).  Drain the tuna through a sieve in a bowl.

Mix the tuna, kernel corn, fresh rocket, spring onion, salt and pepper in a bowl.  Beat the eggs and milk together and stir into the tuna mixture.  Spoon into the muffin pan.

Bake for 22 minutes or till centers are set.    Let cool and remove.  Pipe the cottage cheese on top of each ‘cupcake’ and decorate with capers.    

Perfect as a starter – or serve as a main with vegetables and starches. 

Recipe and photo:  Alma Pretorius