Tuna and Sweet Corn Muffins

I never make any savory muffins before. When I saw the pictures and recipe of Tuna and Sweet Corn from Happy Home Baking, I was really tempted to try them. I made these muffins and gave it away to a few relatives when my mother was visiting them. I was glad that my mother like how they taste like. It's good to bake something savory once in a while.

Tuna and Sweet Corn Muffins
(Altered from Happy Home Baking)

60g tuna chunk (I used canned tuna chunk in olive oil)
50g sweet corns kernels (I used canned)
half of a medium-size yellow onion (finely chopped)
some vegetable oil

180g flour
2 tsp baking powder
80ml vegetable oil
25g granulated sugar
1/4 tsp salt
2 tsp chili powder (I like it a bit spicy)
1 large egg, lightly beaten
120g milk

1. Saute chopped onion with some vegetable oil over medium to low heat until the onion turns soft and translucent. Leave to cool. 
2. Drain tuna, break into smaller pieces with a fork, set aside.
3. Sieve together the dry ingredients - cake flour, baking powder, sugar, salt and chili powder using a wire whisk, set aside. 
4. In a mixing bowl, beat all the wet ingredients - oil, egg and milk.
5. Using a spatula, fold in the wet ingredients into the dried ingredients. Then, fold in the tuna chunks and sweet corn kernels.
6. Spoon batter into paper cups or muffin pans lined with paper liners. 
7. Bake muffins at 180degrees C for 18 ~ 20mins or until a tooth pick inserted into the centre comes out clean. (Note the muffins will only be very lightly browned due to the small amount of sugar used.) Best served hot or warm from the oven.