Wholemeal muffins with vegetables and tuna
- Difficulty: Easy
- Prep time: 35 min
- Cook time: 35 min
- Makes: 14 pieces
- Cost: Low
- Note + the cooling time for the vegetables
PRESENTATION
Tortini integrali con verdure e tonno are these little bites packed with flavor. And honestly, they're a hit. Popular across Italy, they're the go-to for parties or quick snacks when friends pop over. You get this nutty touch from the whole wheat flour. Really nice. Carrots and leeks? Add pops of sweet and earthy goodness. Plus, the tuna in oil—gives it a rich, buttery taste. Makes each bite satisfying but not heavy.
And look, people all over mix things up with local veggies or swap the flour for Kamut® or type 00, depending on what's handy. These tortini integrali con verdure e tonno are so so versatile as appetizers—they're adaptable, so you can pick fillings that fit your mood or the season. Which is great.
In Italy, instead of the usual sandwich or salad, folks might grab a couple of these tortini di verdure e tonno. They're perfect for a buffet table since they're easy to handle and look super cute when stacked. Some even add extra veggies for a lighter version—turning them into tortini integrali light. For sure, a more diet-friendly option. You get a tender, golden exterior, while the inside stays soft and full of flavor from the veggies and tuna mix.
I mean, no wonder the ricetta tortini integrali appears everywhere—from family dinners to picnics. People appreciate how you can make them ahead. So they're ready for spontaneous gatherings or whenever you need a savory snack. Whether you stick to the classic recipe or try out new fillings, these mini cakes show that the best Italian snacks are often the simplest—and really fun to experiment with.
INGREDIENTS
- Ingredients for 14 muffins
- Whole grain flour 1 ½ cup (185 g)
- Whole milk 1 cup (225 ml)
- Tuna in oil 3.5 oz (100 g) - (drained)
- Eggs 1 - medium
- Instant yeast for salted preparations 1.4 tsp (4 g)
- Grana Padano PDO cheese 1.6 oz (45 g) - (to be grated)
- Fine salt 1 pinch
- Black pepper 1 pinch
- For the vegetables
- Carrots 3.5 oz (100 g)
- Leeks 1.1 cups (100 g)
- Chives 8 fili
- Extra virgin olive oil 1.3 tbsp (20 g)
- Fine salt 1 pinch
- Black pepper 1 pinch
How to prepare Wholemeal muffins with vegetables and tuna
To prepare the wholemeal muffins with vegetables and tuna, start with the vegetables that need to cool before being added to the batter: trim the carrots and peel them with a vegetable peeler 1, then cut them into cubes 2. Then remove the outer layers of the leek and slice it thinly 3;
finally, chop the chives 4. In a pan, heat a drizzle of oil and first sauté the leek 5, then add the diced carrots 6; cook for about 5 minutes
finally, add the chopped chives 7. Season with salt 8 and pepper, then cover with a lid 9 and let cook for another 5-10 minutes, stirring occasionally. Once ready, turn off the heat and let cool;
in the meantime, drain the tuna in a strainer until you get 100 g of drained tuna and set aside 40 g of its oil for use in the muffin batter. Then move on to the muffin batter: in a bowl, pour the wholemeal flour and the baking powder for savory preparations 10, while in another bowl beat the egg, season with salt 11 and pepper, then add the milk 12
and the reserved tuna oil (40 g) 13. Mix everything with a whisk and slowly add the liquid to the flour 14, stirring with a whisk until the mixture is well combined 15.
Add the grated Parmesan cheese 16, take the drained tuna 17, and add it to the batter 18;
finally, add the now cooled vegetables 19. Mix everything and transfer the batter into a piping bag 20. Butter 21 and flour the mini muffin molds: we used those with a surface diameter of approximately 2.36 inches and a capacity of 1/4 cup in disposable aluminum.
Place them on a baking sheet and start filling them 22, leaving a margin of about 1/4 inch from the edge because they will rise during baking. Once ready 23, bake the muffins in a preheated static oven at 350°F for 20-25 minutes (if using a fan oven, at 320°F for about 10-15 minutes). Once baked 24, remove from the oven and let the wholemeal muffins with vegetables and tuna cool on a rack.