betty's cheesy ham & pineapple muffins
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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prep time
15 Min
cook time
20 Min
method
Bake
yield
Makes 12 muffins
Ingredients
- - 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
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Step 1Pre-heat oven to 375oF/180oC and line a 12 muffin tray with liners.
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Step 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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Step 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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Step 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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Step 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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Step 6Cool in the tray for 10 minutes, remove and cool on a wire rack. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Tag:
#For Kids
Ingredient:
Vegetable
Diet:
Soy Free
Method:
Bake
Culture:
Australian
Keyword:
#lunch box
Keyword:
#with soup
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