Hawaiian pizza muffins
Prep
15 min
Cook
25 min
Serves
12
Skill
Vegetarian
Prep
15 min
Cook
25 min
Serves
12
Skill
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.
Ingredients
- 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 semi-dried tomatoes fat-free, chopped
- 225g can pinepaple pieces in natural syrup, well drained
- 2 tbs basil, chopped
- 1 egg
- 1 ½ cups buttermilk
- 2 tbs canola oil
Nutrition per serving
844 kJ
energy kj
9 g
protein
3 g
saturated fat
3.8 g
dietary fibre
22 g
carbohydrate
7 g
sugars
277 mg
sodium
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.
- 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 semi-dried tomatoes fat-free, chopped
- 225g can pinepaple pieces in natural syrup, well drained
- 2 tbs basil, chopped
- 1 egg
- 1 ½ cups buttermilk
- 2 tbs canola oil
Nutrition per serving
844 kJ
energy kj
9 g
protein
3 g
saturated fat
3.8 g
dietary fibre
22 g
carbohydrate
7 g
sugars
277 mg
sodium
- 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.