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
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 1x
- Category: Muffins
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.
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.
8 comments
I’m going to give these a try this weekend. I like that they have minimal sugar or none at all. With a toddler and myself trying to be healthier i’m always on the lookout for minimal or no sugar recipes. Thanks Kat!
how’d you go Melissa? 🙂
I made these today and they are a hit! I added 1.5 small zucchinis, grated and squeezed, and used unsalted butter. I also only had 1 small shallot and would have been better with 2 of them (or used chives but I didn’t have any). I did use sugar but only 1.5tsp.
I did have to cook it for longer and I wish I hadn’t added the grated cheese part way through cooking as it made it harder to get out of the muffin tins (cheese stuck them at the top).
If you can, can you add in the nutritional info to your recipes? As a mum of a type 1 diabetic child, I often don’t bother making recipes unless it has the carb count but I’m glad this one was easy to calculate.
Hi Sam, I am so glad that you loved these and that the family agreed! I am sorry that I don’t have the nutritional info in my recipes – as a mum who likes to cook (and not a cook by profession), I don’t feel qualified to accurately share this info. There are recipes like this one where you can analyse recipes though: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 I hope this helps 🙂
Can I use fresh pineapple chopped up small?
Recipe on my bench. Ingredients in the frig and pantry. On my todo list today.
It feels like Hawaii pizza in the Taiwanese version! I supposed it would taste good. Gotta put it in my list.
For anyone reading this, the combination sounds strange. But, once you make it, it’s a total game changer! Super good, and honestly even the kids will like it. Made this a couple of days ago, since I had most of the ingredients, and it was very good.
★★★★