- 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
- Preheat oven to 200°C. Grease a 6-hole (¾ cup capacity) muffin pan.
- Sift flours and salt into a large bowl. Add cheddar cheese, ½ cup mozzarella cheese, capsicum, tomatoes, pineapple and basil. Stir to combine.
- 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.
- 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.
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly