Perfect ham, pineapple and parmesan muffins

Store any leftovers in an air-tight container in the fridge. Source: Getty

These ham, pineapple and parmesan muffins are great to make if you’re pushed for time, as they make a perfect ‘grab and go’ breakfast! Plus this recipe is super flexible, so you can use whatever ingredients you prefer. For example, if you’re not a fan of parmesan cheese, simply swap it our for cheddar or experiment with chopped spinach for an extra veggie punch. Store any leftovers in an air-tight container in the fridge and warm up in the microwave before serving!


  • 2 cups self-raising flour
  • 2 tbsp caster sugar
  • 1 tsp baking powder
  • 225g can pineapple pieces in natural juice, drained
  • 80g shaved ham, chopped
  • 1 cup parmesan cheese
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup olive oil


  1. Preheat oven to 200C. Lightly grease a six-hole muffin pan.
  2. Sift flour, sugar and baking powder into large bowl. Add pineapple, ham and parmesan and stir to combine.
  3. Using a fork, whisk eggs, milk and oil together in a bowl until well combined.
  4. Add to dry ingredients. Using a large metal spoon, stir until just combined.
  5. Fill muffin holes with mixture (only two-thirds of the way).
  6. Bake for 20 to 25 minutes.

Stories that matter, delivered straight to your inbox

Sign up to our daily newsletter for more great stories

Leave your comment

Please sign in to post a comment.
Retrieving conversation…
Stories that matter
Emails delivered daily
Sign up