Whether you're going to the beach or a local park, use this simple muffin recipe for your next picnic. These flavour-packed savoury muffins will make a great addition to your picnic menu.
You can also make the batch of these muffins, freeze them and use for your kids school lunches when needed. You can also make these muffins for your kids birthday party or use them as an after school snack.
This recipe is super easy, so you can make it with your kids.
2 cups self-raising flour
2 tablespoons caster sugar
1 teaspoon baking powder
semi-dried tomatoes, cut in pieces
225g can pineapple pieces in natural juice, drained
80g shaved ham, chopped
1 cup grated tasty cheese
3/4 cup milk
1/2 cup olive oil
Preheat oven to180C. With olive oil spray lightly a 6-hole, 3/4-cup capacity muffin pan. (This time I decided to use small muffins pan, to make this muffins bite size and more kids friendly)
Sift flour, sugar and baking powder into large bowl. Add pineapple, ham and cheese and stir to combine. Whisk eggs, milk and oil together in a jug until combined. Add to dry ingredients. Using a large metal spoon, stir until just combined.
Fill muffin holes with mixture for 2/3. Put your chopped semi-dried tomatoes on top of each muffin slightly pressing them into a better. 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.
Easy to prepare and cook these savoury muffins are lovely and moist to eat because of the inclusion of the olive oil. You can also use chopped cherry tomatoes instead of semi-dried ones.
Ps. You can freeze these muffins for up to 3 months. Place them in a zip lock bag and put in a freezer. Remove from freezer in the morning. Place frozen muffin in lunch box. Muffin will thaw by lunchtime.