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betty's cheesy ham & pineapple muffins

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

I have 5 lunch boxes to bake for and I am constantly on the look out for new recipes or developing my own. This is a moist savoury muffin, with plenty of "good bits" as my children say. These can be individually wrapped and frozen for up to 4 weeks is not enjoyed within 2 days.

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yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For betty's cheesy ham & pineapple muffins

  • 2 1/2 cup flour
  • 1 tablespoon baking powder
  • 1 cup chopped ham (diced small-ish)
  • 1/2 cup grated cheese (i like tasty)
  • 1 tablespoon super fine (caster) sugar
  • 2 teaspoons italian herb mix
  • 1 1/4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 14 ounce (440 g) tin crushed pineapple, very well drained

How To Make betty's cheesy ham & pineapple muffins

  • 1
    Pre-heat oven to 375oF/180oC and line a 12 muffin tray with liners.
  • 2
    Sift the flour and baking powder together in to a large bowl. Add the ham, cheese, herbs and sugar and stir to mix. Make a well in the centre.
  • 3
    In a jug, combine the milk, eggs and melted butter. Whisk with a fork. Pour into the "well" and fold through with the well drained crushed pineapple.
  • 4
    Fold though gently until JUST incorporated but still lumpy (no flour visible but not smooth). Carefully drop spoonfuls of batter into the muffin cases so they are just over 1/2 filled.
  • 5
    Pop the tray in the pre heated oven and bake for 20 minutes or until cooked (they should be golden and firm to the touch when pressed with your finger)
  • 6
    Cool in the tray for 10 minutes, remove and cool on a wire rack. Enjoy!
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