- 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
Hawaiian pizza muffins
Serves: 12
Prep: 15
Cook: 25
Ingredients
Method
Step 1
Preheat oven to 200°C. Grease a 6-hole (¾ cup capacity) muffin pan.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.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.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.
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