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Ham and pineapple muffins
Ham and pineapple muffins
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Whip up a batch of these irresistible muffins to have on hand for stress-free school lunches.
Ingredients:
  • 300.00 gm self-raising flour
  • 40.00 gm caster sugar
  • 4.00 gm baking powder
  • 8 Moraitis truss cherry tomatoes, chopped
  • 225g can pineapple pieces in natural juice, drained
  • 80g shaved ham, chopped
  • 250.00 ml grated tasty cheese
  • 193.13 gm milk
  • 113.75 gm olive oil
Instructions:
  • Preheat your oven to 200°C. Lightly grease a Texas muffin pan with 6 holes, each holding 3/4 cup (180ml).
  • In a big bowl, sift together flour, sugar, and baking powder. Add tomatoes, pineapple, ham, and cheese, and mix well. In a separate jug, whisk eggs, milk, and oil together until combined. Pour this mixture into the dry ingredients and gently stir with a large spoon until just combined.
  • Fill muffin holes two-thirds full with mixture. Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Allow muffins to sit in the pan for 5 minutes before turning them onto a wire rack to cool completely.

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