Hawaiian Muffins

19/02/2021
Yields20 Servings

Recipe from the Grain-Based Snack Resource, funded by NSW Health

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 2 cups white self-raising flour
 2 cups wholemeal self-raising flour
 2 cups red capsicum, chopped
 1 cup green capsicum, chopped
 1 cup tinned pineapple pieces, canned in natural juice
 2 tbsp parsley, chopped
 2 cups light tasty cheese, grated
 20 slices lean ham, chopped
 4 eggs, extra large
 1 cup canola oil
 1 ½ cups milk, reduced-fat
 4 tbsp tomato paste, salt-reduced
 Cooking oil spray, to grease muffin tins

Method

1

Preheat fan-forced oven to 220°C.

2

Sift the flours into a bowl. Add capsicum, pineapple,
parsley, cheese and ham and mix together.

3

In a separate bowl, whisk the eggs, oil, milk and tomato paste together.

4

Fold the egg mixture into the flour mixture until just combined.

5

Lightly coat muffin tins with cooking oil spray.

6

Spoon even amounts of the mixture into the muffin tins and finish by sprinkling a little more cheese on top.

7

Bake for 20-25 minutes or until cooked through. Cooking time may be longer if baking multiple tins at once. If needed, rotate tins in oven about 15-18 minutes into the cooking time.

8

Serve warm or at room temperature.

Variations

  • Increase the vegetables in this recipe by adding chopped spinach, corn kernels, peas or grated carrot.

Tips

  • Use an ice cream or kitchen scoop to pour muffin mixture into muffin tins. This makes uniform muffin sizes.
Nutrition Facts

Serving Size 75g

Servings 20

Ingredients

 2 cups white self-raising flour
 2 cups wholemeal self-raising flour
 2 cups red capsicum, chopped
 1 cup green capsicum, chopped
 1 cup tinned pineapple pieces, canned in natural juice
 2 tbsp parsley, chopped
 2 cups light tasty cheese, grated
 20 slices lean ham, chopped
 4 eggs, extra large
 1 cup canola oil
 1 ½ cups milk, reduced-fat
 4 tbsp tomato paste, salt-reduced
 Cooking oil spray, to grease muffin tins

Directions

1

Preheat fan-forced oven to 220°C.

2

Sift the flours into a bowl. Add capsicum, pineapple,
parsley, cheese and ham and mix together.

3

In a separate bowl, whisk the eggs, oil, milk and tomato paste together.

4

Fold the egg mixture into the flour mixture until just combined.

5

Lightly coat muffin tins with cooking oil spray.

6

Spoon even amounts of the mixture into the muffin tins and finish by sprinkling a little more cheese on top.

7

Bake for 20-25 minutes or until cooked through. Cooking time may be longer if baking multiple tins at once. If needed, rotate tins in oven about 15-18 minutes into the cooking time.

8

Serve warm or at room temperature.

Hawaiian Muffins