Snack muffins with canned fish, fried onions, and cheese are prepared as quickly and as easily as possible. Soft, delicate and very aromatic cupcakes have a finely porous texture. Fishcakes are perfect for a snack and instead of bread for first courses.

Summary

Ingredients

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

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Instructions

1. Peel and cut the onions into small cubes.
2. Fry the onions in sunflower oil until lightly golden.
3. Grate hard cheese on a coarse grater.
4. Remove the canned fish from the jar, free from the liquid. Mash the fish, but not into gruel, but until small pieces.
5. Sift flour into a bowl, add baking powder, and stir. Turn on the oven to heat it up to 180 ° C.
6. Add canned fish, onions, and cheese directly to the flour.

   

7. Stir until the filling pieces are breaded in the flour mixture.
8. In another bowl, combine eggs, salt, and sugar.
9. Whisk the eggs with a whisk.
10. Pour milk and sunflower oil over the eggs.
11. Stir the mixture again.
12. Pour the egg and milk mixture into a bowl of flour, fish, cheese, and onion mixture.
13. Knead the dough.

    

14. Divide the resulting dough into muffin tins. There are 12 cupcakes in total.
15. Bake canned fish and cheese muffins in an oven preheated to 180 degrees for 20-25 minutes.
16. Remove the finished muffins from the molds and let cool until warm.
17. Snack muffins with canned fish and cheese are ready.

Enjoy your meal!