Cheesy ham and pineapple muffins

Hawaiian pizza fans with love this cheesy ham and pineapple muffin recipe. Pop in lunchboxes or enjoy as a delicious afternoon tea treat

  • 15 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print


Cheesy ham and pineapple muffins
  • 2 1/2 cup plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 200 gram ham, finely chopped
  • 1 cup grated tasty cheese
  • 1/3 cup snipped chives
  • 1 tablespoon sugar
  • 1 1/4 cup milk
  • 1 egg
  • 60 gram butter, melted
  • 410 gram can crushed pineapple, drained


Cheesy ham and pineapple muffins
  • 1
    Preheat oven to moderate, 180°C. Line two 6-hole Texas muffin pans with paper cases.
  • 2
    Sift flour, baking powder and salt together into a large bowl. Stir in ham, half the cheese, half the chives and sugar. Make a well in the centre of the mixture.
  • 3
    In a jug, whisk milk, egg and butter together. Fold through flour mixture with pineapple, until just combined.
  • 4
    Spoon mixture evenly into cases until 2/3 full. Bake for 20 minutes, until lightly golden and firm to a gentle touch.
  • 5
    Sprinkle the tops of muffins with remaining cheese and chives. Return to oven for 4-5 minutes, until cheese melts.
  • 6
    Cool in pan for 5 minutes before turning onto a wire rack Serve warm. or cool completely and store in an airtight container.


MAKES 12 You can use chopped, rindless bacon or prosciutto in place of ham. Wrap individually in plastic wrap and freeze for great lunchbox fillers.

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