Ingredients

• 185g can tuna in springwater, drained
• 125g corn kernels, drained
• 3 tablespoons reduced fat mayonnaise
• 1 tablespoon light sour cream
• 1/2 cup reduced fat cheddar cheese, grated
• 1 tablespoon parmesan cheese, grated
• 1 tablespoon fresh parsley, finely chopped   (or 1 teaspoon dried)
• 2 medium spring onions, finely chopped 2 medium eggs, lightly whisked
• 2 tablespoons parsley, finely chopped
• Pepper to taste

Method

1. Preheat oven to 180°C
2. Place all ingredients in a bowl and gently combine
3.  Lightly grease a muffin tray with cooking spray
4. Spoon mixture into tray
5. Bake for 20-25 minutes

Nutrition information panel