Ingredients
- 3 cups self-raising flour.
- 1 teaspoon baking powder.
- 2/3 cups olive oil.
- 2 tablespoons tomato paste.
- 2 eggs.
- 1 cup milk.
- 1/2 cup pineapple, chopped.
- 180 g cheddar, grated.
- 150 g ham, chopped.
Directions
- 1. Preheat a fan-forced oven to 180ºC / 350ºF / Gas Mark 4 and grease or line a 12-hole muffin tin.
- 2. In a large bowl, combine flour and baking powder. In a smaller bowl combine olive oil, tomato paste, eggs and milk. Pour the liquid mixture into the flour mixture and stir to combine. The mixture will be thick and sticky.
- 3. Add in the pineapple, cheddar and ham and stir to combine. Spoon into muffin holes and bake for 30 minutes.
Note
Gluten-Free Option: Use gluten-free self raising flour
Dairy Free Option: Use a nut-based or lactose free milk and replace cheese with a grated carrot.
Tricky Tip: Sneak in some chopped spinach or green peas for a little extra veg!
Muffins are a great lunchbox item as they keep well - rain, hail or shine! Just mention pizza and muffins to your kids and they’ll be gobbling these ones up in a flash.
Ingredients
- 3 cups self-raising flour.
- 1 teaspoon baking powder.
- 2/3 cups olive oil.
- 2 tablespoons tomato paste.
- 2 eggs.
- 1 cup milk.
- 1/2 cup pineapple, chopped.
- 180 g cheddar, grated.
- 150 g ham, chopped.
Directions
- 1. Preheat a fan-forced oven to 180ºC / 350ºF / Gas Mark 4 and grease or line a 12-hole muffin tin.
- 2. In a large bowl, combine flour and baking powder. In a smaller bowl combine olive oil, tomato paste, eggs and milk. Pour the liquid mixture into the flour mixture and stir to combine. The mixture will be thick and sticky.
- 3. Add in the pineapple, cheddar and ham and stir to combine. Spoon into muffin holes and bake for 30 minutes.
Note
Gluten-Free Option: Use gluten-free self raising flour
Dairy Free Option: Use a nut-based or lactose free milk and replace cheese with a grated carrot.
Tricky Tip: Sneak in some chopped spinach or green peas for a little extra veg!