These Mediterranean Tuna & Veggie Muffins are ideal for anyone looking for a protein-rich and low-carb option for on the go or at home. They're perfect for meal prep and offer a tasty alternative to heavy meals, fitting perfectly into an active lifestyle.
Preheat oven to 180°C (350°F) top/bottom heat and line a 6-cup muffin tin with paper liners or grease it.
Drain tuna well and flake it in a large bowl.
Finely dice zucchini and red bell pepper, slice spring onions into thin rings. Crumble feta.
In a separate bowl, whisk together eggs, low-fat quark, olive oil, baking powder, salt, pepper, and oregano.
Add the diced vegetables, spring onions, and crumbled feta to the tuna and mix well.
Add the egg-quark mixture to the tuna-vegetable mixture and gently combine everything until a homogeneous mixture forms.
Distribute the mixture evenly into the 6 muffin cups.
Bake in the preheated oven for approx. 25-30 minutes, until the muffins are golden brown and firm. Do a skewer test.
Remove the muffins from the oven, let them cool briefly in the tin, then transfer to a wire rack to cool completely.
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