We have a hoard of cousins coming for lunch, so these are perfect. And the leftover are bound for the freezer, for Master Five's school lunches.
2 cups self-raising flour
1 tbsp sugar
1 tsp baking powder
1/2 can chopped italian garlic & basil tomatoes, drained
2 tbsp tomato paste
225g can pineapple pieces in natural juice, drained and chopped finely
100g bacon, chopped
1 cup grated tasty cheese
3/4 cup milk
1/2 cup olive oil
Preheat oven to 200°C. Line a muffin pan with paper cases.
Sift flour, sugar and baking powder into large bowl. Add cheese and stir to combine.
Fry the bacon until light brown. Add the tomatoes, pineapple and tomato paste to dry off some of the liquid. Add to flour mixture and quickly work through.
Using a fork, 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 patty cases 2/3s full. 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.
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