Ham and pineapple muffins Recipe

Ham and pineapple muffins Recipe

Ham and pineapple muffins Recipe

Very easy to make. I did chop the pineapple into smaller pieces so they weren't so chunky.

Ingredients of Ham and pineapple muffins Recipe

2 cups self-raising flour

2 tablespoons caster sugar

1 teaspoon baking powder

8 Moraitis truss cherry tomatoes, chopped

225g can pineapple pieces in natural juice, drained

80g Primo shaved ham, chopped

1 cup grated tasty cheese

2 eggs

3/4 cup milk

1/2 cup olive oil

Description of Ham and pineapple muffins Recipe

Preheat oven to 200°C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) texas muffin pan.

Sift flour, sugar and baking powder into large bowl. Add tomatoes, pineapple, ham and cheese and stir to combine. Using a fork, whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients. Using a large metal spoon, stir until just combined.

Two-thirds fill muffin holes with mixture. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Notes & tips for Ham and pineapple muffins Recipe

To freeze: Wrap each muffin in plastic wrap, then foil. Freeze for up to 3 months. Remove from freezer in the morning. Place frozen muffin in lunch box. Muffin will thaw by lunchtime.

Source - Taste.com.au