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Servings: 12
Ingredients
- 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
Instructions
- 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.
