betty's cheesy ham & pineapple muffins
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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.
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For betty's cheesy ham & pineapple muffins
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2 1/2 cup flour
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1 tablespoon baking powder
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1 cup chopped ham (diced small-ish)
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1/2 cup grated cheese (i like tasty)
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1 tablespoon super fine (caster) sugar
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2 teaspoons italian herb mix
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1 1/4 cup milk
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1 egg
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3 tablespoons butter, melted
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14 ounce (440 g) tin crushed pineapple, very well drained
How To Make betty's cheesy ham & pineapple muffins
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1Pre-heat oven to 375oF/180oC and line a 12 muffin tray with liners.
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2Sift 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.
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3In 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.
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4Fold 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.
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5Pop 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)
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6Cool in the tray for 10 minutes, remove and cool on a wire rack. Enjoy!
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Categories & Tags for Betty's Cheesy Ham & Pineapple Muffins:
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