19/02/2021 
CategoryBaking, Breakfast, Everyday, Harmony Day, Muffin, Snacks, Snacks, Wholegrains
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 Servings)
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 cups white self-raising flour
2 cups wholemeal self-raising flour
2 cups red capsicum, chopped
1 cup green capsicum, chopped
1 cup tinned pineapple pieces, canned in natural juice
2 tbsp parsley, chopped
2 cups light tasty cheese, grated
20 slices lean ham, chopped
4 eggs, extra large
1 cup canola oil
1 ½ cups milk, reduced-fat
4 tbsp tomato paste, salt-reduced
Cooking oil spray, to grease muffin tins
Method
1
Preheat fan-forced oven to 220°C.
2
Sift the flours into a bowl. Add capsicum, pineapple,
parsley, cheese and ham and mix together.
3
In a separate bowl, whisk the eggs, oil, milk and tomato paste together.
4
Fold the egg mixture into the flour mixture until just combined.
5
Lightly coat muffin tins with canola or olive oil spray.
6
Spoon even amounts of the mixture into the muffin tins and finish by sprinkling a little more cheese on top.
7
Bake for 20-25 minutes or until cooked through. Cooking time may be longer if baking multiple tins at once. If needed, rotate tins in oven about 15-18 minutes into the cooking time.
8
Serve warm or at room temperature.
Variations
- Increase the vegetables in this recipe by adding chopped spinach, corn kernels, peas or grated carrot.
Tips
- Use an ice cream or kitchen scoop to pour muffin mixture into muffin tins. This makes uniform muffin sizes.
Nutrition Facts
Serving Size 75g
Servings 20
Ingredients
2 cups white self-raising flour
2 cups wholemeal self-raising flour
2 cups red capsicum, chopped
1 cup green capsicum, chopped
1 cup tinned pineapple pieces, canned in natural juice
2 tbsp parsley, chopped
2 cups light tasty cheese, grated
20 slices lean ham, chopped
4 eggs, extra large
1 cup canola oil
1 ½ cups milk, reduced-fat
4 tbsp tomato paste, salt-reduced
Cooking oil spray, to grease muffin tins
Directions
1
Preheat fan-forced oven to 220°C.
2
Sift the flours into a bowl. Add capsicum, pineapple,
parsley, cheese and ham and mix together.
3
In a separate bowl, whisk the eggs, oil, milk and tomato paste together.
4
Fold the egg mixture into the flour mixture until just combined.
5
Lightly coat muffin tins with canola or olive oil spray.
6
Spoon even amounts of the mixture into the muffin tins and finish by sprinkling a little more cheese on top.
7
Bake for 20-25 minutes or until cooked through. Cooking time may be longer if baking multiple tins at once. If needed, rotate tins in oven about 15-18 minutes into the cooking time.
8
Serve warm or at room temperature.
