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300g (2 cups) self-raising flour
2 tbsp caster sugar
1 tsp baking powder
8 cherry tomatoes, chopped
½ cup chopped fresh pineapple
100g ham, chopped
1 cup grated tasty cheese
2 eggs
185ml (3/4) cup milk
125ml (1/2 cup) extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200°C. Lightly grease a 3/4-cup capacity (180ml) muffin pan.
Sift flour, sugar and baking powder into large bowl. Add tomatoes, pineapple, ham and cheese and stir to combine. Using a fork, whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients and stir until just combined.

Divide mixture between 6 muffin holes and bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.