If your kids are tired of the same old boring sandwiches for lunches, or they simply want a change from sweet snacks to something savoury, my ham, cheese and pineapple muffins are a great choice.
These muffins are yummy and full of healthy goodness. This recipe is easy to make, you just put all the ingredients into the bowl, mix, spoon into muffin trays and then bake! But I do have a tip for you! With all my savoury muffins, I like to use a silicone muffin tray, as it’s so much easier to wipe away melted cheese off the silicone tray than scrubbing it off tin trays.
Make a double batch and freeze these muffins!
Ham, Cheese & Pineapple Muffins
- Total Time: 28 minutes
- Yield: 12 1x
Ingredients
- 2 1/2 cups self raising flour
- 1 tablespoon sugar (optional)
- 200g ham, finely chopped
- 1 cup tasty cheese, grated
- 1/3 cup chives, chopped
- 1 1/4 cups milk
- 1 egg
- 60g butter, melted
- 410g can crushed pineapple, drained
- 1/3 tasty cheese, grated (extra)
- 1 tablespoon chives, chopped (extra)
Instructions
- Preheat oven to 180°C, fan forced.
- Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
- In a large bowl, add flour, sugar, ham, cheese, chives, milk, egg, butter, mix to combine.
- Gently fold through the pineapple.
- Spoon mixture evenly into muffin tray.
- Bake muffins in oven for 10 minutes or until golden and cooked through.
- Sprinkle tops of muffins with remaining cheese and chives, continue cooking for a further 5-8 minutes or until cheese melts.
- Rest in tray for 5 minutes, before transferring to a wire rack to cool completely or serve warm.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Muffins
KAT'S lunchbox recipe cookbook
50 freezer friendly recipes that make for perfect no-fridge, no-heat lunches ideal for school, work, or even picnics!
The easy to follow recipes with full colour photos, and my how-to guide at the beginning of the book, means both experienced bakers and those a little newer to the kitchen, will have all the help they need.
