Tuna and Tomato Muffins

October 21 2020

Vitamin D Focus Foods – Recipe 1 of 3: Tuna and Tomato Muffins. OMG, super delicious without the tuna taste. 😊 Each muffin contains 1 mcg of vitamin D (daily intake min. is 10 – 20 mcg as per new DRI).

Servings: 12
Cook Time: 18 minutes

Ingredients

  • 2-1/2 cups (260 grams) oat flour
  • 1 tablespoon (12 grams) baking powder
  • 1 teaspoon (3 grams) vegetable seasoning
  • 1/4 teaspoon (1 gram) salt
  • 2 large eggs
  • 1 cup (240 grams) rice milk
  • 1 tablespoon (14 grams) apple cider vinegar
  • 1/4 cup (55 grams) canola oil
  • 1/2 cup (95 grams) coarsely chopped tomatoes
  • 1 (142 grams) canned tuna in water, drained and flaked

Directions

  1. Preheat oven at 375F (200C). Grease a 12-cup muffin pan or line with muffin paper liners.
  2. In a large bowl, whisk together the oat flour, baking powder, vegetable seasoning, and salt. Make well in centre and set a side.
  3. In a medium bowl, whisk together the eggs lightly, then whisk in the rice milk, apple cider vinegar and canola oil. Pour in the centre of the flour mixture, combined then add the tomatoes and tuna. Stir gently until just combined; do not overmix.
  4. Pour the batter into the prepared baking pan using an ice cream scoop or ladle spoon. Bake for 18 – 20 minutes, or until well risen, golden brown, and firm to the touch. Cool for 5 minutes, then serve and enjoy!