Ham & Pineapple Muffins
Power their afternoon with these Ham & Pineapple Muffins! Great for their lunch boxes or as an after-school snack. Baked in the Panasonic NN-CD58JS 3-in-1 Convection Microwave Oven.
Servings: 12
Author: Chef Shellie Froidevaux
- 300 g plain flour
- 1 tbsp baking powder
- 1 tbsp caster sugar
- 100 g tomato chutney
- 200 g ham roughly chopped
- 150 g grated cheddar cheese
- 170 g pineapple pieces roughly chopped
- 90 ml vegetable oil
- 1 egg
- 160 ml milk
- Salt and pepper
Preheat oven on Convection at 160°C.
Arrange 12 disposable aluminium muffin liners on the enamel tray, and line each with baking paper squares or paper liners. Set aside until needed.
Add flour, baking powder and sugar into a large mixing bowl. Add ham, cheese, pineapple, a little salt and pepper and stir to combine.
In a separate bowl, whisk together the oil, egg and milk until just combined. Add to the dry ingredients and stir until just combined. Be careful to not over mix.
Divide the mixture between the prepared muffin liners and bake for 20 minutes. When finished cooking, remove the enamel tray from the oven and allow the muffins to stand for 5 minutes before transferring the muffins to a wire rack to cool completely.