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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.


    • 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


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



    • 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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