ham and pineapple pizza muffins
- 3½ cups (525g) plain (all-purpose) flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 2 cups (240g) grated cheddar
- 1 cup (80g) finely grated parmesan, plus extra to serve
- ¾ cup (180ml) vegetable oil
- 1 cup (260g) tomato paste (concentrated purée)
- 2 eggs
- 1½ cups (375ml) milk
- 140g ham, roughly chopped
- 450g can pineapple pieces, well drained and halved
- Preheat oven to 180°C (350°F). Line a 12- hole muffin tin with paper cases+.
- Place the flour, baking powder, salt, 1 cup (120g) cheddar and parmesan into a bowl and mix to combine.
- Place the oil, tomato paste, egg and milk in a bowl and whisk to combine.
- Add the egg mixture to the flour mixture and mix until just combined. Fold through the ham and pineapple until just combined.
- Divide the mixture between paper cases and sprinkle with remaining cheddar. Bake for 30 minutes or until cooked when tested with a skewer.
- Allow to cool in the 10 minutes before placing on a wire rack to cool completely. Sprinkle with extra parmesan to serve++. Makes 12
+ To make the paper muffin cases, cut 15 cm x 15 cm square pieces of Glad to be Green® Compostable Bake Paper. Using a cup that fits the base of your muffin tin, gently pinch and fold each corner around the side of your cup to create pleats.
++ Store these in an airtight container in the refrigerator for up to 5 days or freeze for quick and easy lunch box additions.
© DONNA HAY GROUP
