Preheat the oven to 400°F.

1. Prepare a 24-cup mini-muffin tin by lining it with paper cups.

2. Empty the can of sardines onto a plate. Using a small knife, cut the sardines in half lengthwise and remove the central spine (their backbone).

3. Mash the sardines with a fork, making sure to mix well with the tomato sauce. Set aside.

4. Combine the flour, baking powder, salt, and smoked paprika.

5. In another bowl, whisk together the egg, oil, and milk. Quickly mix the dry ingredients with the wet ingredients, then add the sardines and mix.

6. Using a spoon, distribute the mixture into the cups and bake for 12-14 minutes, or until the muffins are golden brown.