Ham and Pineapple Muffins

Ham and Pineapple Muffins


Makes: 21
Store: Refrigerate for up to 3 days
Freeze: up to 1 month in Airtight Container

Ingredients
2 cups self-raising flour
2 tablespoons caster sugar
1 teaspoon baking powder
225g can pineapple pieces in natural juice, drained
80g shaved ham, chopped
1 cup grated tasty cheese
2 eggs
3/4 cup milk
1/2 cup olive oil

Method
Preheat oven to 200°C
Wash 3 muffin forms in hot soapy water and dry well
Sift flour, sugar and baking powder into the B2B large bowl
Add pineapple, ham and cheese and stir to combine
Using a fork, whisk eggs, milk and oil together in the B2B measuring jug until combined
Add to dry ingredients
Use the spatula to stir until just combined.
Two-thirds fill muffin holes with mixture
Bake for 15 to 22 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes to cool slightly before turning onto a wire rack to cool completely


(with thanks to "365 Tupperware Recipes in 365 Days" on facebook)