Tuna and Caper Muffin

Preheat the oven to 160 °C fan and grease the muffin tin with a little oil (without paper liners).

In a bowl, mix flour, baking powder, baking soda, salt, pepper, finely chopped capers and tuna well.

In a second bowl, briefly whisk the egg, oil, sour cream and plain yogurt until frothy.

Add the dry ingredients to the yogurt mixture and fold in only until no dry flour is visible.

Spoon the batter into the greased cups and place the tin on the middle rack.

Bake the muffins for 20–25 minutes, then let them rest in the tin for 5 minutes before removing and serving warm.