Ham & pineapple muffins

Ham and pineapple muffins

These yummy sweet and savoury muffins will keep for two days in a container in the fridge, so the kids could make them at the weekend, ready for school. Or they might want to treat you to breakfast in bed!

By , 21 September 2015

(2 votes)

Ham and pineapple muffins

  • 45 Mins

  • Serves: 12

Nutritional Info
Each 99g serving contains

  • Energy

    1038KJ

    248KCAL

    12%

  • Fat

    12.9g

    med

    18%

  • Saturates

    6.6g

    high

    33%

  • Sugars

    2.4g

    low

    3%

  • Salt

    1.39g

    med

    23%
of your reference intake.
Typical energy values per 100g: 1048kJ/251kcal.
Ingredients
  • 300g plain flour
  • 1 level tbsp baking powder
  • 1/2 tsp mustard powder
  • 227g can Chosen by you Golden Pineapple Chunks in Pineapple Juice, drained thoroughly
  • 200g pack Chosen by you Ready to Eat Dry Cured Ham Slices
  • 125g Chosen by you 30% Less Fat Mature Light British Cheese, grated
  • 2 large eggs
  • 100g butter, melted
  • 175ml semi-skimmed milk
Method

  • This recipe is part of our 'Give Mum a break' series with instructions for children.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases.

  • Sift the flour, baking powder and mustard into a large bowl. Chop the pineapple chunks and ham into small pieces and add to the flour mixture, with the grated cheese.

  • Lightly beat the eggs, butter and milk together, then pour into the flour mixture. Stir, but don’t overmix, or the muffins will be chewy.

  • Divide the mixture into the muffin cases. Bake for 25-30 minutes. The muffins can be eaten hot or cold.