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Ingredients

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

Method

Step 1 Preheat oven to 200°C. Lightly grease a 6-hole, 3/4-cup capacity (180ml) texas muffin pan.
Step 2 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.
Step 3 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.

Ham and pineapple muffins

How to make Ham and pineapple muffins

Ingredients

Method