Snack muffins with canned fish and cheese

Snack muffins with canned fish, fried onions and cheese are prepared as quickly and extremely simply as possible. Soft, tender and very fragrant cupcakes have a finely porous texture. Fish muffins are perfect for a snack and instead of bread for first courses.

Ingredients

• Canned fish (I have a sardine in oil) - 230 g
• Cheese (hard or processed) - 100 g
• Onion - 1 pc.
• Milk - 120 ml
• Eggs - 3 pcs.
• Flour - 150 g
• Baking powder - 1 teaspoon
• Sunflower oil - 80 ml + 1 tbsp. frying spoon
• Sugar - 1 teaspoon
• Salt - 0.5 tsp

Directions

1. Peel the onion and cut into small cubes.
2. Fry the onion in sunflower oil until light golden.
3. Grate hard cheese on a coarse grater.
4. Remove canned fish from the jar, free from liquid. Mash the fish, but not into gruel, but to the state of small pieces.
5. Sift flour into a bowl, add baking powder and mix.
6. Turn on the oven to heat up to 180°C.
7. Add canned fish, onions and cheese directly to the flour.
8. Stir so that the pieces of the filling seem to be breaded in the flour mixture.
9. In another bowl, combine eggs, salt and sugar.
10. Whisk the eggs with a whisk.
11. Pour milk and sunflower oil into the eggs.
12. Stir the mixture again.
13. Pour the egg and milk mixture into the bowl with the flour, fish, cheese and onion mixture.
14. Knead the dough.
15. Divide the resulting batter into cupcake liners. There will be 12 cupcakes in total.
16. Bake muffins with canned fish and cheese in an oven preheated to 180 degrees for 20-25 minutes.
17. Remove the finished cupcakes from the molds and let cool until warm.
18. Snack muffins with canned fish and cheese are ready.
19. Bon appetit!