2 cups flour
4 teaspoons baking powder
1 1/2 cups grated cheese
1 cup crushed pineapple in juice, drained (use the juice for a cool drink with ice and water)
1/2 teaspoon salt
4 rashers lean rindless bacon, chopped
2 tablespoons chopped parsley
1/4 cup oil
1 egg
1 1/4 cups milk

Preheat oven to 180°C. Spray a tray of 12 muffin tins with a non stick spray.

Place all ingredients in a large bowl and gently mix to just combine. Don’t over mix or the muffins will be rather heavy and solid – light muffins need a light mixing.

Spoon into the sprayed muffin tins and bake for 25 – 30 minutes until puffed up and golden brown. Cool for 5 minutes in the tins then tip out to cool properly on a wire cake rack.