I do love a savoury muffin, and these are great. They are super quick to make, and ready to eat in no time. They also freeze well. I usually make a double batch and freeze half – if you grab one out of the freezer before work it will be thawed by morning tea time. You can use whatever cheese you have in the fridge, and also substitute the ham with bacon or salami if you fancy. The original recipe called for coconut milk, but I generally just use plain milk.
2 cups self raising flour
½ teaspoon salt
100 grams chopped ham
1 ½ cups grated tasty cheese
2 spring onions, chopped
300 grams crushed pineapple, drained
1 cup milk
- Heat the oven to 180 degrees C and grease muffin tins. Put the flour, salt, ham, cheese and onion in a large bowl and mix. Place the pineapple, milk and egg into a jug and mix well.
- Pour the pineapple mixture onto the dry ingredients and stir until just combined – be careful no to over mix. Spoon the mix into the muffin tins and bake for 12-15 minutes, depending on the size of the muffins. They are cooked when the tops are golden brown and spring back when pressed.
- Remove from the oven, allow to cool for a few minutes then remove from tins. Allow to cool completely, or eat while still warm.