Ham and Pineapple Muffins
Recipes > Savoury Biscuits, Muffins and LoavesThese low fodmap, low fat muffins make a terrific snack warmed or cooled. They also make a great lunch served with a side salad or a vegetable soup. Very easy to make.
Ingredients
- 2 cups gluten free self raising flour
- 2 tablespoons caster sugar
- 1 teaspoon baking powder
- 8 cherry tomatoes, chopped
- 225g can pineapple pieces, drained
- 100g ham, chopped
- 1 cup Coles Light Mozzarella cheese
- 2 eggs
- ¾ cup low fat milk
- 2 tablespoons olive oil
Method
Preheat oven to 200° C
Spray a muffin tin with oil spray
Sift flour, sugar and baking powder into a large bowl. Add tomatoes, pineapple, ham and cheese and stir to combine
In a separate bowl use a fork to whisk the eggs, milk and oil together until combined and add to dry ingredients. Stir until just combined
Two-thirds fill muffin holes with mixture and bake for 20 to 25 minutes or until a skewer inserted comes out clean