Torta de Atum {Savory Muffins Style}

Sometimes I go against what I believe in.

Sometimes I have a T.V in my house so that I can watch the Wold Cup.

Sometimes I cook using canned vegetables.

In the end we all turn out just fine, maybe even a little better.

These savory muffins have a story that includes the World Cup and canned vegetables and my affirmation of living a guilt free life.  In short, these muffins came to be because I wanted to make a Brazilian dish to watch one of the soccer games. First ingredient; television. 

My friend offered to give me her old set. I drove up to her home in Scotts Valley and left with a T.V and a dozen eggs from her chicken coop. I came home had the husband install the T.V while I looked for Brazilian recipes that use eggs. I wanted to put my new treasures to good use immediately. 

My mom and grandma are famous for their tuna vegetable pie which is similar to a crust less quiche only more dense. My mom and grandma are so smart. This pie is perfect. I don't know how they would feel if they knew I used muffin tins instead of the pie pan I brought back from Sao Paulo to bake these in. They would probably think I'm becoming too Americanized. 

dough

• 2 cups flour
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1 tablespoon baking powder

filling

• 1/4 cup shredded mozzarella cheese
• 1 can of corn
• 1 can of peas
• 2 cans of tuna
• 5 hearts of palm diced

1. preheat oven to 350*
2. Place all the ingredients to make the dough in a blender and mix until smooth.
3. In a large bowl mix all the filling ingredients (I like to rinse the canned corn and peas before I use it just to remove some of the sodium).
4. Mix the dough and filling together in the large bowl.
5. Pour in muffin tins and bake for 15-20 minutes. (makes 30 muffins)
6. Cool on a wire rack for 5 minutes and serve warm.

Enjoy!

p.s. have you been watching the World Cup? Do you want to stay at my house in Sao Paulo in 2014 Yes? Perfect, we can make this pie together and take it to the stadium.

Done!

post-edit: I am submitting this recipe to Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle,Emile Henry, Rouxbe and ManPans.