Perfect for lunch boxes, afternoon tea, or a snack on the go.

Prep time
15 mins
Cook time
30 mins
16 muffins


  • 4 Community Co free range eggs*
  • ⅓ cup Community Co Full Cream Milk*
  • 2 tbsp olive oil
  • 185g can of tuna in spring water, drained
  • ¾ cup of corn kernels (fresh or frozen)
  • 1 cup self-raising flour
  • ¾ cup Community Co Shredded Mozzarella*
  • 1 green onion, thinly sliced
  • Community Co Sea Salt*
  • Community Co Black Peppercorns*

How to make:

  1. Preheat oven to 180°C.
  2. Grease 16 holes of two 12-hole (⅓ cup-capacity) muffin tins.
  3. Whisk eggs, milk and oil in a bowl.
  4. Combine tuna, corn, flour, mozzarella, onion in a large bowl. Season with salt and pepper. Make a well. Add milk mixture. Stir until just combined. Divide mixture evenly among 16 holes in prepared muffin tins.
  5. Bake for 25 to 30 minutes or until muffins are golden and just firm to the touch. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.


*Community Co products proudly at home at IGA.