Hawaiian pizza muffins

Serves: 12
Prep: 15
Cook: 25

A tasty savoury treat the whole family will love. Packed with the goodness of wholegrains, these muffins are high in fibre and a good source of calcium.

Ingredients

  • 1 ½ cups wholemeal self-raising flour
  • ½ cup self-raising flour
  • pinch salt
  • ½ cup cheddar cheese reduced fat, grated
  • ¾ cup mozzarella cheese reduced fat, grated
  • 75g char-grilled capsicum, drained and finely chopped
  • 100g fat free semi-dried tomatoes, chopped
  • 225g can pinepaple pieces in natural syrup, well drained
  • 2 tbs basil, chopped
  • 1 egg
  • 1 ½ cups buttermilk
  • 2 tbs canola oil

Method

  1. Step 1

    Preheat oven to 200°C. Grease a 6-hole (¾ cup capacity) muffin pan.

  2. Step 2

    Sift flours and salt into a large bowl. Add cheddar cheese, ½ cup mozzarella cheese, capsicum, tomatoes, pineapple and basil. Stir to combine.

  3. Step 3

    Whisk egg, buttermilk and oil in a jug. Make a well in the centre of dry ingredients. Add egg mixture. Using a large metal spoon, gently stir until just combined. Spoon mixture into holes. Sprinkle with remaining mozzarella cheese.

  4. Step 4

    Bake for 25 minutes or until a skewer inserted comes out clean. Stand in pan for 5 minutes. Gently ease muffins from pans, cool on a wire rack and serve.

Tips

  • When using wholemeal flour you need to add the husks left after sifting the flour to the mixture.
  • Char grilled capsicum can be found at the supermarket in jars near the sundried tomatoes or at your local deli.
  • These muffins can be stored in an airtight container overnight or individually wrapped in plastic wrap and frozen.

Featured recipes

Baked vegetable casserole

Zucchini and corn frittata

Hot bircher porridge