These are yum. And pretty healthy for baking too. I like the pineapple in them. Simon loved them too and we both enjoyed taking them to work as snacks to have at morning tea.
2 – 3 rashers of bacon, cooked, rind removed
2 cups self raising flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon dried rosemary
½ teaspoon dried basil
1 cup grated cheese
1 cup milk
3 teaspoons tomato sauce
1 egg, beaten
100g butter, melted
225g can pineapple pieces in juice, drained
Preheat the oven to 200°C. Grease or line a 12 muffin tin.
Cook the bacon, remove the rind, then cut into small pieces. Set the bacon aside.
In a large bowl combine the dry ingredients, including the cheese.
Roughly chop up the pineapple pieces. In a medium bowl, mix together the wet ingredients, including the pineapple and bacon.
Add the wet ingredients to the dry ingredients and mix lightly until combined.
Spoon the mixture into the prepared tin. Bake for 15 minutes or until the muffins are lightly golden. Leave to cool in the pan for five minutes before leaving them to cool completely on a wire rack.