Kerry Withoos, Accredited Practising Dietitian


Ham and Pineapple Muffins

Recipes > Savoury Biscuits, Muffins and Loaves

These 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.


  • 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


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