3 cups (450g) self-raising flour, sifted
1 tsp baking powder
1 1/2 cups (180g) grated cheddar
150g ham, chopped
1/3 cup (150g) chopped pineapple, drained
1/3 cup (160ml) vegetable oil
2 tbsp tomato paste
2 eggs1 cup (250ml) milk
1. Preheat oven to 180C. Place the flour, baking powder, 1 cup (120g) cheese, ham and pineapple in a bowl and mix to combine.
2. Place the oil, tomato paste, egg and milk in a bowl and whisk to combine.
4. Spoon into 12 x ½ cup-capacity (125ml) muffin tins and sprinkle with remaining cheese. Bake for 30 minutes or until cooked when tested with a skewer. Makes 12 (I actually made about 18)