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!

Ingredients

• 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

Method

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.