• 2 cans (5 oz/142 g each) tuna in water, drained
• 2 large eggs
• 1 cup (90 g) rolled oats
• 1 cup (160 g) sweetcorn (fresh, frozen, or canned, drained)
• 1 cup (30 g) finely chopped fresh spinach
• 1/2 cup (120 ml) milk (dairy or plant-based)
• 3/4 cup (85 g) shredded cheddar cheese, divided
• 1 teaspoon baking powder

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin pan, either with butter, oil, or baking spray to prevent sticking.
2. In a large bowl, combine the drained tuna, eggs, rolled oats, sweetcorn, finely chopped spinach, milk, half of the shredded cheddar, and baking powder. Mix everything gently but thoroughly until evenly distributed.
3. Let the mixture rest for 5 minutes at room temperature. This allows the oats to absorb the moisture, which helps the muffins set better and stay tender.
4. Divide the batter evenly among the 12 muffin cups. Don’t overfill; aim for each cup to be about 3/4 full. Sprinkle the remaining cheddar over the tops for a golden, cheesy crust.
5. Bake for 20 to 24 minutes or until the muffins are firm to the touch and golden on top. Avoid opening the oven too early to prevent them from collapsing.
6. Let the muffins cool in the pan for about 5 minutes. Use a small knife to gently loosen the edges before removing to a wire rack to cool completely or serve warm.

These muffins pair nicely with other baked spinach dishes like baked spinach and ricotta stuffed crepes, making them versatile in a veggie-packed menu.