Ingredients
450
ml
Flour
10
ml
baking powder
5
ml
salt
5
ml
garlic salt
5
ml
dried italian herbs
100
g
ham
, sliced
250
g
button mushrooms
, sliced
110
g
LANCEWOOD® Medium Fat Mozzarella
, grated
2
egg(s)
200
ml
milk
30
ml
olive oil
150
ml
Napolitana tomato sauce
To finish:
LANCEWOOD® Low Fat Toffee Drinking Yoghurt
Method
1. Preheat the oven to 180°C. Grease a muffin pan.
2. In a bowl, whisk together the flour, baking powder, salt, garlic salt and Italian herbs.
3. Add the ham, mushrooms and cheese to the bowl and mix. Leave some of the ham, mushrooms and cheese for the topping.
4. In a separate bowl, whisk together the milk, eggs and oil. Add this to the flour mixture and stir until combined.
5. Stir in the pasta sauce.
6. Divide the mixture evenly and fill the greased muffin pan. Top with the extra ham, mushrooms and cheese.
7. Bake for 20-25 minutes.
8. Enjoy as a tasty lunchbox snack along with your favourite LANCEWOOD® Drinking Yoghurt.
