Chive And Tuna Muffins

Olive oil (optional), to grease
2 cups plain flour
4 teaspoons baking powder (or 2 teaspoons cream of tartar plus 1 teaspoon bi-carb soda)
125g cheddar cheese
3 medium (about 550g) potatoes, unpeeled
185g can tuna in oil, undrained
1 bunch fresh chives, chopped
2 eggs, lightly whisked
Freshly ground black pepper, to taste
Preheat oven to 180C.
Brush a 12-hole 1/3 cup muffin tray with olive oil to lightly grease, or line with paper cases or use squares of baking paper.
Sift flour and baking powder or pulse briefly in food processor and place in a large bowl.
Grate or process cheese then set aside.
Grate or process potatoes.
Add tuna, chives, eggs, pepper and 3/4 of the cheese to potatoes and pulse to mix.
Add potato mixture to flour, stir with a large metal spoon until just combined.
Spoon the mixture evenly into the muffin pans and sprinkle with remaining cheese.
Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer.