Hawaiian Lunch Muffins

Hawaiian Lunch Muffins


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.8 based on 6 ratings.


  • 1.5 cups Wholemeal Self-raising Flour
  • 1/2 cup Self-raising Flour
  • 1/4 tsp Salt
  • 1/2 cup Mozzarella grated
  • 3/4 cup Cheddar grated
  • 150 g Diced Ham
  • 220 g Pineapple Pieces well drained
  • 2 tbsp Fresh Basil chopped
  • 1 Eggs
  • 1.5 cups Buttermilk
  • 2 tbsp Vegetable Oil

Nutrition Information

Qty per
114g serve
Qty per
Energy 198.35635964912kcalcal 173.68650713123kcalcal
Protein 8.1041071428571gg 7.0961882217942gg
Fat (total) 2.8505952380952gg 2.4960627984174gg
 - saturated 0.8325gg 0.72896083313145gg
Carbohydrate 34.658941102757gg 30.348361059123gg
 - sugars 16.735827067669gg 14.654369300171gg
Dietary Fibre 1.5449122807018gg 1.3527694213278gg
Sodium 549.87078947368mgmg 481.48260517644mgmg

Nutritional information does not include the following ingredients: Mozzarella, Cheddar, Vegetable oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Hawaiian Lunch Muffins

It might be challenging for parents and caregivers to come up with lunch box ideas for children that they would really like and eat. As a mum, I’m constantly on the lookout for kid-friendly lunch ideas that are still filling and tasty, and this one is a hit with my son!

Hawaiian Lunch Muffins | Stay At Home Mum

Making these nutritious Hawaiian Lunch Muffins ahead of time is a terrific solution for hectic school days since they can be prepared in large batches and refrigerated!

For those of you with children who just love the flavour, these are just perfect for a quick and easy snack.

They have all the best bits of a Hawaiian pizza: the cheese, pineapple and ham, rolled up inside one delicious muffin. So good


  1. Preheat oven to 200 degrees and grease a 12-hole muffin pan.

  2. Sift the two flours, along with the salt, in a large bowl. Add the cheddar cheese, half of the mozzarella, the ham, the pineapple, and the basil. Stir until well mixed.

  3. In a separate jug, whisk together the egg, buttermilk and oil. Make a well in the dry ingredients, and pour the egg mixture in. Gently stir until just combined.

  4. Spoon the muffin mixture into holes, and sprinkle with the rest of the mozzarella cheese. Bake for 25 minutes, or until a skewer comes out clean.

  5. Stand in the pan for 5 minutes before removing and cooling on a wire rack.

ham and cheese muffins

Hawaiian Lunch Muffins Pinnable

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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